Last year I was a bit blue. I’d just lost my job, Christmas was over and I wasn’t too optimistic about the new year ahead of me. I wanted to do something new, something special and Blue jellybeans was born.
After a year of blogging I don’t have any regrets, I’m happy with what I write, with the wonderful people I’ve met and even if I’m still unemployed, I’m quite busy in the kitchen to think about it 🙂
Today’s recipe is an ode to my country and my family, especially my mom whom inspired me to write this blog.
Sancocho de gallina
Ingredients1 chicken (preferably free range) 1 large onion, chopped 1 green pepper, chopped 4 cloves garlic, minced 5 leaves chopped cilantro 1 tablespoon salt 3 ears of corn 2 pounds yams or cassava or otoe (malanga) 1 teaspoon oregano 1 yellow lantern chili (ají chombo) chopped Salt and pepper
Cut the chicken into pieces, place in a large pot with hot oil. Add onion, pepper and garlic, cover the pan and let them “sweat” over medium heat for 10 minutes or so. Add enough water to cover and bring to a boil, simmer for 40 minutes. After this time, add cilantro, salt, corn and yam (or cassava or otoe), cook until everything is soft and well cooked. There should be enough broth left, if not, add more water. Finally add the oregano and chili. Cook for 8 more minutes and serve.