Chicken and Oxtail sancocho

This shop has been compensated by IMUSA USA. All opinions are mine alone.

December has arrived with all its joy, good food and homesickness. Celebrating the holidays away from our home countries is never easy, but what could be better than a familiar meal to bring back all those good memories and the taste of home.This Nochebuena I decided to prepare a traditional sancocho of chicken and oxtail, a very typical Colombian dish, ideal to serve on a cold December night.

To make this sancocho recipe, I used one of my favorite Colombian cookware brands: IMUSA, a brand with which I grew up. I remember when I was little and watching my mom and sister cook, and they always use IMUSA products. So now that I have my own kitchen, these products have become my standard as well. For the Nochebuena I will use the IMUSA double grill so I could make the dish out on the patio of my house and save some valuable space during this busy time for kitchen. IMUSA’s 6.9-quart caldero is also perfect for this sancocho, since this recipe includes a good amount of ingredients, and it is non-stick.

This recipe is usually made with hen or beef, but the fish sancocho is very popular as well. I will be sharing the fish recipe in another blog post, so look out for that! When serving the sancocho, it is best accompanied with avocado, patacones, rice and/or a dessert like natilla. For more recipes from IMUSA click here!

Chicken and Oxtail Sancocho

 

Author: Natalia Carter

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Ingredients

• ½ pound of chicken (Combination of leg, breast and wing. Or, if you wish, only thighs.)
• ½ pound of oxtail
• 2 whole scallions
• 2 scallions, chopped
• 1 diced onion
• 1 red chopped tomato
• 2 green plantains, peeled and cut into halves
• 2 large yuccas, peeled and chopped
• Finely chopped cilantro
• Salt, cumin, color and pepper to taste

Instructions

1. In a large pot, add the oxtail and enough water to completely cover it. Add the tomato, onion and scallions. Cover the pot and cook over high heat for about an hour.
2. Next, add the chicken and the plantains to the broth. Lower the heat to medium and cover. Cook for another half an hour.
3. Then, add the yucca and seasoning. Cook for another 20 minutes.

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And what would the holidays be without gifts? Well, to keep in the spirit my friends at IMUSA have given me the opportunity to give away the same IMUSA products I used to make this recipe. The lucky winner will receive this IMUSA collection. To be eligible, be sure to follow IMUSA on Facebook and Instagram.

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Share your favorite Nochebuena recipes on social media using #NochebuenaConIMUSA

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