Sancocho With Aji

From Simply Delicioso--this is a Colombian version of the very popular soup. To serve, remove the "drier" ingredients from the soup--the corn, meat, yucca--and arrange on a separate dish to be served alongside the brothy soup.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• For the aji

• 1  cup fresh cilantro leaves, finely chopped
• 8  scallions, finely chopped (white and light green part only)
• 1⁄2 small scotch bonnet peppers or 1⁄2 small habanero pepper, seeded and finely chopped
• 1  tablespoon  finely chopped  white onion
• 2  teaspoons fresh lime juice (about 1/2 lime)
• 3⁄4 cup water
• 1  small plum tomato, cored and finely chopped (optional)
•  salt

• For the soup

• 3  tablespoons olive oil
• 2  large yellow onions, finely chopped
• 3  garlic cloves, finely minced
• 2  large tomatoes, cored, peeled, seeded and chopped
• 3  bay leaves
• 1  tablespoon  finely chopped fresh thyme leave
• 2  lbs skinless chicken thighs, excess fat removed
• 2  lbs  flanken beef ribs (also called cross-cut ribs)
• 2  green plantains, peeled and cut into 2-inch long pieces
• 2  ripe plantains, peeled and cut into 2 inch long pieces
• 1  bunch fresh cilantro, stems tied together with kitchen twine
• 14  cups chicken broth, homemade or 14  cups low sodium chicken broth
• 1 1⁄2 lbs small potatoes, peeled (red or white)
• 3  cups  diced pumpkin or 3  cups  butternut squash
• 10  pieces  frozen yucca root ((2-inches long)
• 4  ears corn, husked and quartered
•  white rice, for serving (optional)
• 1  medium Hass avocado, halved, seeded, peeled and sliced for serving (optional)
• 6  tortillas, for serving (or Arepas) (optional)

Directions

1. For the aji:
2. Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid.
3. Add the tomato if using, season with salt, to taste, and stir all of the ingredients together.
4. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
5. Heat the oil in a large stockpot over medium heat for 1 minute.
6. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally.
7. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes.
8. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary.
9. Add the green plantains, cilantro, and chicken stock and bring to a boil.
10. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
11. Using a slotted spoon, remove the chicken from the pot and set it aside.
12. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes.
13. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
14. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.
15. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.