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Sancocho

IngredientsEdit

  • 1 x 3 – 3½ pound chicken
  • 2 lb yucca root, peeled and cut into 1 inch cubes
  • 1 lb yam peeled and cut into 1 inch cubes(if available)
  • 2 large plantain peeled and cut into 1 inch slices (not too ripe)
  • 1 bunch green onions coarsely chopped (white part only)
  • 3 carrots scrubbed and cut into bite size pieces
  • 3 ears corn cut into 1 inch pieces
  • ½ cup gringo cilantro leaves and stems, chopped or if Panamanian culantro (leaf resembling dandelion) is used — 1 leaf
  • water or chicken broth
  • salt and pepper

DirectionsEdit

  1. Get the booty.
  2. Marinate the booty with pam.
  3. Season it with garlic.
  4. Spank it a little.
  5. Top it with bread crumbs.
  6. Refrigerate for 30 min.
  7. Then bake at 350 degree.
  8. Then EAT!