Ingredients

• 2 red potatoes (or any kind of potatoes)
• 2-1/2 quarts water
• 2 ears of corn
• 3-4 carrots
• 1 Cassava (Yuca)
• 1 -2 Taro Root (Yautia)
• ¼ piece of pumpkin (bright orange inside)
• ½ lb. (5-7) smoked turkey wings or any kind of smoked meat
• 1 packet Sazon
• 2 tsp. garlic powder
• 1 tsp. onion powder
• ¼ tsp. turmeric
• ½ tsp. cumin
• 2 tsp. oregano
• 1 bay leaf
• ½ tsp. freshly ground pepper
• 2 tbsp. Sofrito
• ½ cup tomato sauce
• WHITE RICE
• 2-1/2 cups water
• 2 cups rice
• A splash of canola oil
• 1 tsp. salt

Directions

• Peel all vegetables that need peeling, remove the seeds and the skin of the pumpkin, rinse and put aside in a large bowl.
• Chop all the vegetables into about 2-inch pieces (not too small) and place them into a dutch oven pot.
• Add water to pot, but leave about a 2-inch space from the top of the pot – the turkey wings need room to go in after you put the seasonings in.
• Put on a high flame to get it boiling faster.
• Now you can add the seasonings: Sazon, freshly ground pepper, onion powder, turmeric, cumin, oregano, bay leaf, garlic powder, salt, Sofrito, and the tomato sauce. Rinse off turkey wings and place gently into pot. Stir, taste and add salt if needed.
• When Sancocho is almost boiling, you can start to make the rice in another pot: First put the water in the pot, then the canola oil, add the rice and salt. Give it a slight stir.
• Taste and cover. Cook the rice over a slightly medium flame for 20 minutes. When done, turn off the flame. Fluff the rice and cover.
• By now, the Sancocho should be starting to boil. Give it a little stir. When it starts boiling, lower the flame to a little less than medium.
• Then cover pot and let it cook for the next 20-25 minutes (the Sancocho needs to cook for a total of about 45-50 minutes).
• When done, serve the Sancocho in a bowl with the rice on the side on a plate.

Enjoy!

our chefs

DERICK LOPEZ

Executive Chef

(929) 349-1080