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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I make no claim as to authenticity and named it NY Style only because I live in New York. I was making another's recipe, but had to change it so much that I am posting it my way. From what I understand, the necessary ingredients are chicken, beef, plantain, and yucca. Serve with rice, beans, avocado, and hot pepper sauce. Ingredients:
1 lb beef short rib, cut flanken style (if possible) |
1 roasting chicken, cut into serving size pieces |
2 large onions, diced |
1 bunch green onion, diced |
4 tomatillos |
8 cups chicken broth (can mix with beef broth) |
1 lb yucca root (can substitute potatoes) |
1 large green plantain |
1 teaspoon ground cumin |
1/2 teaspoon sazon goya seasoning (1 packet) |
1/2 teaspoon cayenne pepper |
salt & freshly ground black pepper |
fresh cilantro (to garnish) |
Directions:
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.
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