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Sancocho New York Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)267.2075
Energy (kCal)3544.7621
Carbohydrates (g)150.946
Total fats (g)210.5911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree onions, green onions, tomatillos, and 1 cup broth in a blender or food processor. Place in pressure cooker. Add broth, chicken and beef. Cook for 15 minutes after steam starts escaping from cooker. Remove chicken and let cool. Remove bones and cut into bite size pieces and set aside. | 2. Meanwhile, dice yucca and plantain. Add to pressure cooker along with cumin, sazon, cayenne, salt and pepper. Cook 10 minutes after steam start to escape. | 3. Return chicken, add additional water if needed and adjust seasonings. Heat through and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rib 1 lb cut 1242.864 0.0 79.4254 100.1095
    roasting chicken 1 cut 965.6022 0.408 77.4748 70.0855
    onion 2 diced 120.0 28.02 3.3 0.3
    green onion 1 bunch diced - - - -
    tomatillo 4 580.5989 105.9593 17.418 18.5066
    chicken broth 8 cups 624.96 15.12 89.1072 20.9664
    yucca root 1 - - - -
    green plantain 1 - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    sazon goya seasoning 1/2 teaspoon - - - -
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    salt black pepper ground - - - -
    cilantro - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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