Colombian Sancocho with Mazola® #Sobrecitos® and #Giveaway

There’s something about a hot bowl of soup that makes everything right in the world.  And make it a bowl of Colombian Sancocho and well life is absolutely supreme. My mami has been making sancocho for as long as I can remember. In fact I have a ton of great memories associated with this flavorful soup. With mami being so far away in Florida, I haven’t had this delicious dish in some time. So when I was asked to try Mazola® Sobrecitos®, I knew exactly which of mami’s recipe I would recreate. 

Mazola® has recently introduced Sobrecitos® bouillon packets, which are jammed packed with flavor to add to any of your family favorite recipes.  Sobrecitos® dissolve instantly and completely, unlike traditional bouillon cubes.  Great for busy evenings, when getting a quick, healthy and delicious meal on the table is must. Another great feature is that one Sobrecito® = one cube. So there’s no additional measuring needed.  Easy Peasy!

Colombian Sancocho

Preparation:

  • In a pre-heated caldero on low to medium heat, combine the olive oil, sobrecitos, garlic, sofrito, beef cubes, stir and allow to cook until beef begins to brown.
  • In the interim season the chicken legs with the adobo and garlic powder.
  • Fold in chicken, green peppers, half of the cilantro and black pepper. Stirring for 10 minutes.
  • Add water and cook for 30 minutes.
  • Add the corn, plantains, yucca, chayote and potatoes.  Cook for about 25 minutes.
  • Add the sweet potatoes and remaining cilantro, cook for an additional 30 minutes or until all vegetables are tender.
  • Taste and adjust the seasoning, if necessary.
  • Serve in large soup bowls, dividing the chicken and veggies evenly.  Serves 6-8.
  • You can also serve alongside white rice and avocado.
  • ENJOY!

Sancocho isn’t one of those 1-2-3 kind of meals, but so worth the time and effort.  I made enough for my family to enjoy and freeze. Yes, you read right freeze. So, now we can easily re-heat the deliciousness any day of the week.  By the way my sancocho came out absolutely delightful with the help of Mazola® Sobrecitos®.

While I was at it, I decided to use a Sobrecitos® in the crock pot. As of late, I’ve been tossing 2 to 3 pieces of seasoned chicken breast in the crock pot, along with chicken stock.  I typically shred the chicken and used it throughout the week for lunch, in sandwiches or wraps. This time around I used a sobrecito in place of the chicken stock, added a cup of water and forgot about it for about four hours. I skipped adding any additional seasoning to chicken, because of the great flavor offered in the Sobrecitos®. Thus far, I made chicken and cheese quesadillas and they were YUM, YUM, YUM!

Ready to WIN IT?

One Lucky reader will win one (1) $25 Gift Card to Walmart, along with a box of Mazola® Sobrecitos®.

Mandatory entries:

Additional entry:

Make sure to leave a comment below for each entry.

Good Luck and Buen Provecho!

Open to US Residents, 18 and over.  Winner will be selected at random and announced on August 6, 2012.

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Sobrecitos®. However, all opinions expressed are my own.