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    You are in: Home / Recipes / Sancocho (Columbian Chicken Stew) Recipe
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    Sancocho (Columbian Chicken Stew)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    IngridH's Note:

    Found on Allrecipes.com. This looked interesting to me because I've never cooked with either cassava root or plantain, but all of the other ingredients are things I like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro, garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes.
    2. 2
      Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
    3. 3
      While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
    4. 4
      Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

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    Nutritional Facts for Sancocho (Columbian Chicken Stew)

    Serving Size: 1 (1288 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1094.5
     
    Calories from Fat 237
    21%
    Total Fat 26.3 g
    40%
    Saturated Fat 6.7 g
    33%
    Cholesterol 138.6 mg
    46%
    Sodium 1758.0 mg
    73%
    Total Carbohydrate 176.2 g
    58%
    Dietary Fiber 13.3 g
    53%
    Sugars 22.6 g
    90%
    Protein 40.5 g
    81%

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