Sancocho De Gallina
(Colombian Chicken Soup)
Sobrebarriga (Colombian Flank Steak)
Sancocho De Gallina (Colombian Chicken Soup)
-1 1/2 Quarts chicken stock
-1 Yucca root,
peeled and cut into 1 inch cubes
-2 Plantains, peeled, halved, and
sliced into thirds lengthwise
-2 Red potatoes, peeling optional, cut
-3 Whole skinless chicken breasts, quartered with bones
-2 Lemons, juice of
-1 Teaspoon cumin
-1 Bunch cilantro
-Salt and pepper to taste
-For the Roux
-2 Tablespoons all-purpose flour
In one cup of the chicken
stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it
aside until it is cool, then process in a blender or food processor
until you have a smooth, green-colored puree to be added to the final
In the remaining 1 ¼ quarts
of chicken stock, simmer the quartered, skinned chicken breasts. Skim
off the scum that results and discard. The chicken will take about 1
hour to cook.
As the chicken is simmering,
add the cut up, peeled yucca, and the cut up potatoes. Continue to skim
off the scum after the yucca and potatoes are added.
30 minutes prior to the end
of cooking, add the cut up plaintains.
10 minutes before completion
of the cooking phase, add the processed scallions-cilantro-cumin mixture
and the juice from the 2 lemons.
Combine the flour and the
butter for the roux and microwave for 30 seconds. The result should be a
Add the roux to the soup and stir to blend
-1/2 lb. All-purpose flour
-1/4 Cup water
-1 Pinch salt
Ingredients for Arequipe (Cajeta):
-4 Liters milk
-2 lbs Sugar
Place the flour in a bowl and slowly add the water
while stirring until it becomes a very liquid mixture (similar to
In a machine to make obleas (similar to a waffle
maker except that it is flat) pour in the center of the hot plate one
tablespoon of the mixture, then flatten it with the other hot plate.
Let it toast a bit, then remove the circle from the
Do the same for the next circle, and so on until
the mixture is finished.
You need two circles to make one oblea.
Combine the milk and the sugar in a large saucepan
and let it simmer while constantly stirring with a wooden or heavy
plastic spoon, (do not use metal as it will cristalize the milk) until
you see the milk changing colour to a nice light brown. Its consistency
should be thicker at that time. It needs to be stirred for about 3 to 5
hours. You have to be very patient because the stirring has to be
constant so it won't stick to the pot.
Then let it cool down before tasting or spreading
it on the oblea.
Making the oblea:
Place one circle on a plate and spread as much
arequipe as you want over it. Place another circle on top. The oblea is
now ready to be eaten.
Sobrebarriga (Colombian Flank Steak)
-2 lbs. Flank steaks, trimmed of all fat
1/2 Teaspoons salt
-Fresh ground pepper
-3 Teaspoons vegetable oil
-1 Cup coarsely chopped onions
-1/2 Cup diced
-1 Teaspoon minced garlic
-4 Small tomatoes
oil (for frying)
-2 Cups water
-12 Ounces beer
-1 Teaspoon ground cumin
Marinate the meat overnight with the salt, pepper,
vegetable oil, onions, celery, garlic, and tomatoes.
The next day, heat 3 tsp oil over high heat in a
heavy Dutch oven and add the steak; brown it quickly on all sides
Transfer the steak to a plate and sauté the
vegetables until they are soft but not brown.
Return the meat to the Dutch oven. Pour in the
water and beer and bring to a boil.
Cover the Dutch oven and cook slowly for about two
hours until the meat is tender. The last hour of cooking add the final ½
tsp of salt and the 1 tsp of ground cumin.
Finally remove the flank steak and put on an
oven-proof plate. Top with onions, etc., and brown under the broiler.
-1 Cup precooked white cornmeal
-1 Cup water
-1 Tablespoon butter
-Salt, to taste
Bring water to a boil and add it to the corn meal,
stirring thoroughly. Add the butter and salt to taste.
Form into several flat tortillas (4 to 6 inches
diameter, 1/8 inch thick) and roast over a low charcoal fire or on a
wire rack over the burner of your stove.
Serve hot with butter and fresh white cheese.
1 (3 lb.)
chicken, cut into small pieces
2 qt. cold water
1 large onion, peeled and halved
1 bay leaf
1/8 tsp. ground cumin
1/8 tsp. thyme
1 T. salt
1/4 tsp. pepper
4 medium potatoes, peeled and halved
1 lb. tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-inch rounds
1 C. plus 2 T. heavy cream
2 T. capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly sliced or cubed
In a heavy
5-quart pot, combine the chicken and water. Bring to a boil over high
heat, skimming off the scum that rises to the surface. Add the onion,
bay leaf, cumin, thyme, salt and pepper. Reduce the heat to low; cover
and cook for about 30 minutes or until the chicken is tender.
Transfer the chicken to a platter. Remove the onion and strain the stock
through a fine sieve. Remove the skin from the chicken and discard. But
the chicken meat into strips. Return the strained stock in the pot to a
boil over moderate heat; add the potatoes. Cover and cook for 30 minutes
or until the potatoes are soft. Mash them against the side of the pan
until the soup is thick and fairly smooth. Add the corn and chicken and
simmer uncovered for 5 to 10 minutes, depending on the tenderness of the
To serve, pour 3 tablespoons of cream and 1 teaspoon of capers into each
of 6 deep soup bowls. Ladle the soup into the bowls and float the
avocado on top. Serves 6.
16 June 2008