Dive into the vibrant flavors of the Caribbean with our irresistible Sancocho, a hearty Green Plantain Soup that promises to warm your soul and tantalize your taste buds! This comforting dish, bursting with tender chicken and the unique texture of green plantains, is perfect for family gatherings or cozy nights in. With just a handful of ingredients and a little love, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to embark on a flavorful journey? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 2 green plantains, peeled and sliced
- 1 lb chicken, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups chicken broth
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing all your ingredients. Peel the green plantains and slice them into thick rounds. Chop the onion and bell pepper, and mince the garlic cloves.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, bell pepper, and minced garlic. Sauté these vegetables for about 5-7 minutes, or until they are soft and fragrant.
- Add the chicken pieces to the pot and season with salt, pepper, and oregano. Cook the chicken for about 5-10 minutes, stirring occasionally, until it is browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. This will allow the flavors to meld and the chicken to cook through.
- After 30 minutes, add the sliced green plantains to the pot. Stir well to combine, and continue to simmer for another 30-40 minutes, or until the plantains are tender and the soup has thickened slightly.
- Check the seasoning of the soup and adjust with additional salt and pepper if needed. If you prefer a spicier soup, you can also add some chopped jalapeños or a dash of hot sauce at this stage.
- Once the plantains are soft and the chicken is fully cooked, remove the pot from heat. Allow the soup to cool slightly before serving.
- Serve the Sancocho hot, garnished with fresh herbs like cilantro or parsley if desired. Enjoy your delicious Caribbean Green Plantain Soup with some crusty bread or rice on the side.
Tips
- Prep Ahead: To save time, you can chop your vegetables and slice the plantains ahead of time. Store them in the fridge until you're ready to cook.
- Choose Ripe Plantains: Make sure to select firm green plantains for the best texture. Avoid any that are overly ripe, as they will become too soft in the soup.
- Enhance the Flavor: For an extra kick, consider adding some diced jalapeños or a splash of your favorite hot sauce when seasoning the chicken.
- Adjust Consistency: If you prefer a thicker soup, mash a few of the plantain slices with a fork and stir them back into the pot.
- Garnish Wisely: Fresh herbs like cilantro or parsley not only add a pop of color but also enhance the flavor of the soup. Don’t skip this step!
- Perfect Pairings: Serve your Sancocho with crusty bread or over a bed of rice to soak up all the delicious broth.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 22g
Fat: 10g
Saturated Fat: g
Cholesterol: 75mg
