Recipe details: Difficulty level: 5 Preparation time: 40 min Cooking time: 60
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Dominican sancocho: |
| 1 Troked chicken unit 6 units of pork chops 220 grams of mince 2 Mazorca units |
| Additional characteristics: medium cost, boiled, traditional recipe from the Dominican Republic |
Ingredients to make Dominican sancocho:
2. 1 GREEN GREEN PICADITO PICADITO 1/2 LEAD OF PEREJIL 2 SMALL RED PIELDS 2 MACHACED GARLICE TEETH 2 OR 3 SHEETS WIDTH 2 CHICKEN BALD 1 COLD 1 RED BALD. Large puts on some oil (2 1/2 tablespoons) and a little sugar (1/2 teaspoon) over high heat.
3. All joints are thrown so that it softens a little and brown.
4. It covers and left until it is cooked (20-30 MINS approx.), Moving from time to time, until much of the liquid is consumed.
5. The meat is removed and left apart.
6. If the chicken is broken, it is removed separately so that it does not continue to disrupt and then it is thrown at the end.
7. If the meat is whole, it doesn matter, better.
8. In the same cauldron that boiled the meat is thrown water (halfway to the cauldron) with the rest of the liquid and is boiled; The food are thrown and the vegetables to season, cover themselves, boiling quite a lot (like 40 min. approx.) or until the food is cooked.
9. Then the meat and spoonful of English sauce are thrown.
10. missing as 10 min. To be the salcocho, the vinegar is thrown (like 2 tablespoons).
11. Salt test and is thrown if it is needed.
12. If banana bollitos are desired, something very typical Dominican (see below) is thrown over and boil until the sancocho is.
13. banana bun: The raw platano is pee and fine guaya.
14. An agüita of salt is added and balls are formed with the hand of an inch of diameter approx.
15. cornmeal bollitos: flour is mixed with a little salt milk and a butter spoon.
16. They form the same as banana bulllitos is a plate is accompanied with white rice and avocado.
