{"id":24407,"date":"2022-08-24T10:22:39","date_gmt":"2022-08-24T14:22:39","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24407"},"modified":"2024-10-02T14:34:38","modified_gmt":"2024-10-02T18:34:38","slug":"sancocho","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/sancocho\/","title":{"rendered":"Sancocho"},"content":{"rendered":"<div class=\"cl-tiles recipe halves\">\n<div>\n<h1>Sancocho (Dominican-Style Stew) \/ Sancocho \/ Sancocho (Cozido Estilo Dominicano)<\/h1>\n<a class=\"cl-button  \" href=\"https:\/\/web.uri.edu\/community-nutrition\/wp-content\/uploads\/sites\/1241\/Sancocho-CRRP.pdf\" title=\"\">Download Recipe\/ Print Recipe<\/a>\n<\/div>\n<div>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/web.uri.edu\/wp-content\/uploads\/sites\/1241\/Sancocho-web.jpg\" alt=\"\"><\/p>\n<\/div>\n<\/div>\n<section class=\"cl-wrapper cl-tabs-wrapper\"><div class=\"cl-tabs  \"><section id=\"english\" class=\"cl-tab \"><h1>English<\/h1><\/p>\n<p>Servings per recipe: 9<br \/>\nServing size: 2 cups<br \/>\nPrep time: 15 minutes<br \/>\nCook time: 2 hours and 45 minutes<br \/>\nCost: $20.79 per recipe\/ $2.31 per serving<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 \u00bc cup sofrito\/marinade*<\/li>\n<li>1 pound chicken thighs (or chicken legs, bone-in, skin-on)<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>4 cups low-sodium chicken broth<\/li>\n<li>8 cups water<\/li>\n<li>2 pounds frozen bag Sancocho Tropical Vegetable Mix (or a mix of root vegetables such as yucca, crookneck pumpkin, butternut squash, cassava, carrots, or parsnips)<\/li>\n<li>2 green plantains, peeled and chopped into 1-inch pieces<\/li>\n<li>3 fresh corn ears, cut into thirds<\/li>\n<li>\u00bd pound golden potatoes, chopped into cubes<\/li>\n<li>1 tablespoon black pepper<\/li>\n<li>\u00bd tablespoon salt<\/li>\n<li>\u00bd tablespoon garlic powder<\/li>\n<li>\u00bd tablespoon onion powder<\/li>\n<li>\u00bd tablespoon dried oregano<\/li>\n<li>\u00bd tablespoon paprika<\/li>\n<\/ul>\n<p>*See our <a href=\"https:\/\/web.uri.edu\/community-nutrition\/sofrito\/\">SNAP-Ed Sofrito recipe<\/a>, make your own, or use a store bought sofrito.<\/p>\n<h2>Directions<\/h2>\n<ol>\n<li>Place chicken thighs in a container or sealable bag with \u00bc cup of sofrito\/marinade for 1 hour in the fridge to let the flavors soak in.<\/li>\n<li>In a large pot, heat olive oil over medium-high heat. Add chicken skin side down and cook until golden brown (about 3-4 minutes on each side). Add 1 cup of the leftover sofrito and let simmer for 5 minutes.<\/li>\n<li>Add chicken broth and 2 cups of water and bring to a boil. Then, reduce heat to low and simmer for 30 minutes.<\/li>\n<li>Add the root vegetables and stir to mix.<\/li>\n<li>Cover the meat and vegetables with 6 cups of water.<\/li>\n<li>Add the black pepper, salt, garlic powder, onion powder, oregano and paprika.<\/li>\n<li>Bring to a boil, then cover and reduce to a simmer. Cook for 1 hour, making sure root vegetables are tender. Serve and enjoy!<\/li>\n<\/ol>\n<p><section class=\"cl-wrapper cl-notice-wrapper\"><div class=\"cl-notice\" data-hash=\"dd3271312ad60aed9dbaf2be9d839908\"><h1>Money Saving Tip<\/h1><p>Soups are a great way to use up ingredients that are about to spoil. Use any root vegetables you may have on hand in this Sancocho recipe.<\/p><\/div><\/section><\/section><section id=\"spanish\" class=\"cl-tab \"><h1>Spanish<\/h1><\/p>\n<p>Porciones por receta: 9<br \/>\nTama\u00f1o de porci\u00f3n: 2 taza<br \/>\nTiempo de preparaci\u00f3n: 15 minutos<br \/>\nTiempo de cocci\u00f3n: 2 horas y 45 minutos<br \/>\nCosto: $20.79 por receta, $2.31 por porci\u00f3n<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 \u00bc taza sofrito*<\/li>\n<li>1 libra muslo de pollo (o pierna de pollo), con hueso y piel<\/li>\n<li>2 cucharadas aceite de oliva<\/li>\n<li>4 tazas caldo de pollo bajo en sodio<\/li>\n<li>8 tazas agua<\/li>\n<li>2 libras viandas para Sancocho congeladas (o una mezcla de verduras de tub\u00e9rculos como yuca, calabaza amarilla de cuello curvo calabaza de butternut, zanahorias y chiriv\u00edas)<\/li>\n<li>2 pl\u00e1tanos verdes, pelados y picados en trozos de 1 pulgada<\/li>\n<li>3 mazorcas de ma\u00edz frescas, cortado en tercios<\/li>\n<li>\u00bd libra de papas doradas, picados en cubos<\/li>\n<li>1 cucharada pimienta negra<\/li>\n<li>\u00bd cucharada sal<\/li>\n<li>\u00bd cucharada ajo en polvo<\/li>\n<li>\u00bd cucharada cebolla en polvo<\/li>\n<li>\u00bd cucharada or\u00e9gano seco<\/li>\n<li>\u00bd cucharada paprika<\/li>\n<\/ul>\n<p>*Consulte nuestra <a href=\"https:\/\/web.uri.edu\/community-nutrition\/sofrito\/\">receta de Sofrito SNAP-Ed<\/a>, haga el suyo propio o use un sofrito comprado en la tienda.<\/p>\n<h2>Preparaci\u00f3n<\/h2>\n<ol>\n<li>Coloque los muslos de pollo en un recipiente o bolsa de cierre con 1\/4 taza de sofrito durante 1 hora en la nevera para que los sabores se empapen.<\/li>\n<li>En una olla grande, caliente el aceite de oliva a fuego medio-alto. Agregue el pollo con la piel hacia abajo y cocine hasta que se dore (aproximadamente 3-4 minutos por cada lado). Agregue 1 taza de sofrito sobrante y deje hervir a fuego lento durante 5 minutos.<\/li>\n<li>Agregue el caldo de pollo y 2 tazas de agua y deje hervir. A continuaci\u00f3n, reduzca el fuego y cocine a fuego lento por 30 minutos.<\/li>\n<li>Agregue las verduras y revuelva para mezclar.<\/li>\n<li>Cubre la carne y las verduras con 6 tazas de agua.<\/li>\n<li>Agregue la pimienta negra, sal, ajo en polvo, cebolla en polvo, or\u00e9gano y paprika.<\/li>\n<li>Deje hervir, luego cubra y reduzca a fuego lento. Cocine por 1 hora, asegur\u00e1ndose de que las verduras est\u00e9n tiernas. Sirva y disfrute.<\/li>\n<\/ol>\n<p><section class=\"cl-wrapper cl-notice-wrapper\"><div class=\"cl-notice\" data-hash=\"4b53ddf25ecdee818242bc6d0e89b843\"><h1>Consejo para ahorrar dinero<\/h1><p>Las sopas son una gran manera de usar ingredientes en su refrigerador que est\u00e1n en camino de salir o a desperdiciar. Pruebe cualquier verdura que tenga a la mano. Tambi\u00e9n puede cambiar el pollo por otras carnes que tenga disponibles.<\/p><\/div><\/section><\/section><section id=\"Portuguese\" class=\"cl-tab \"><h1>Portuguese<\/h1><\/p>\n<p>Por\u00e7\u00f5es por receita: 9<br \/>\nTamanho da por\u00e7\u00e3o: 2 copos<br \/>\nTempo de prepara\u00e7\u00e3o: 15 minutos<br \/>\nTempo de cozimento: 2 horas e 45 minutos<br \/>\nCusto: $20.79 por receita, $2.31 por por\u00e7\u00e3o<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 \u00bc copo de marinada \u201csofrito\u201d*<\/li>\n<li>1 quilo de sobrecoxa de frango (ou perna inteira de frango com osso e pele)<\/li>\n<li>2 colheres de sopa de azeite<\/li>\n<li>4 copos de caldo de galinha com teor reduzido de s\u00f3dio<\/li>\n<li>8 copos de \u00e1gua<\/li>\n<li>Uma embalagem de 2 libras de mix de vegetais tropicais para \u201cSancocho\u201c(ou uma mistura de ra\u00edzes como mandioca, ab\u00f3bora, cenoura ou pastinaga)<\/li>\n<li>2 bananas da terra verdes, descascadas e picadas em peda\u00e7os de 1 polegada<\/li>\n<li>3 espigas de milho frescas, cortadas em ter\u00e7os<\/li>\n<li>\u00bd libra de batata dourada, picada em cubos<\/li>\n<li>1 colher de sopa de pimenta-do-reino<\/li>\n<li>\u00bd colher de sopa de sal<\/li>\n<li>\u00bd colher de sopa de alho em p\u00f3<\/li>\n<li>\u00bd colher de sopa de cebola em p\u00f3<\/li>\n<li>\u00bd&nbsp;colher de sopa de or\u00e9gano seco<\/li>\n<li>\u00bd&nbsp;colher de sopa de p\u00e1prica<\/li>\n<\/ul>\n<p>* Use a nossa <a href=\"https:\/\/web.uri.edu\/community-nutrition\/sofrito\/\">receita SNAP-Ed Marinado \u201cSofrito\u201d<\/a>, fa\u00e7a o seu pr\u00f3prio ou use um sofrito comprado pronto.<\/p>\n<h2>Modo de Preparo<\/h2>\n<ol>\n<li>Coloque as sobrecoxas de frango com \u00bc de copo de marinado \u201csofrito\u201d em um recipiente ou saco lacrado por 1 hora na geladeira para deixar os sabores apurar.<\/li>\n<li>Em uma panela grande, aque\u00e7a o azeite em fogo m\u00e9dio-alto. Coloque o frango com a pele para baixo e cozinhe at\u00e9 dourar (cerca de 3 a 4 minutos de cada lado). Adicione 1 copo da marinada \u201cSofrito\u201d que restou e deixe cozinhar por 5 minutos.<\/li>\n<li>Adicione o caldo de galinha e 2 copos de \u00e1gua e leve para ferver. Em seguida, reduza o fogo e cozinhe por 30 minutos.<\/li>\n<li>Adicione os vegetais e misture.<\/li>\n<li>Cubra a carne e os vegetais com 6 copos de \u00e1gua.<\/li>\n<li>Adicione a pimenta-do-reino, o sal, o alho em p\u00f3, a cebola em p\u00f3, o or\u00e9gano e a p\u00e1prica.<\/li>\n<li>Leve para ferver, cubra e reduza o fogo. Cozinhe por 1 hora, e verifique que os vegetais estejam macios. Sirva e aproveite! &nbsp;<\/li>\n<\/ol>\n<p><section class=\"cl-wrapper cl-notice-wrapper\"><div class=\"cl-notice\" data-hash=\"8087b248e24b845a8fb77ebbe0ad74b8\"><h1>Dica para economizar dinheiro:<\/h1><p>As sopas s\u00e3o uma \u00f3tima maneira de usar ingredientes que est\u00e3o prestes a estragar. Use quaisquer ra\u00edzes que voc\u00ea possa ter em m\u00e3os nesta receita de Sancocho.<\/p><\/div><\/section><\/section><\/div><\/section>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sancocho (Dominican-Style Stew) \/ Sancocho \/ Sancocho (Cozido Estilo Dominicano) &nbsp; &nbsp;<\/p>\n","protected":false},"author":4221,"featured_media":24423,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135,22],"tags":[],"class_list":["post-24407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/4221"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24407"}],"version-history":[{"count":7,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24407\/revisions"}],"predecessor-version":[{"id":26442,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24407\/revisions\/26442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24423"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}