Chicken Sancocho
The big weekend soup of Colombia: chicken simmered with yuca, green plantain, corn and potato until the broth turns rich. Served with rice and avocado.
- prep
- 25 min
- cook
- 1 h 40 min
- total
- 2 h 5 min
- serves
- 6
- level
- medium
Sancocho is what Colombian families cook on Sundays, at the river, after weddings and before big games. Every region has its own version. This one is sancocho de pollo, the chicken one, and it feeds a crowd from one pot.
The broth does all the work: chicken on the bone, starchy yuca and green plantain simmered until everything is tender and the liquid has real weight to it.
Sancocho is number 3 on our list of the top 20 famous Colombian foods.
method
Put the chicken in a large pot with the water, spring onions, garlic, cumin, the tied half of the cilantro and a big pinch of salt. Bring to a boil and skim off the foam.
Simmer gently for 20 minutes, then add the corn and the plantain chunks. Simmer for 15 minutes more.
Add the yuca and potatoes. Simmer for another 30 to 40 minutes, until the chicken is falling off the bone and the yuca is completely tender.
Remove the tied cilantro. Taste the broth and season with salt and pepper.
Serve each bowl with a piece of everything, plenty of broth and chopped cilantro on top. Rice, avocado and lime go on the side.
chef's tips
- Break the plantains with your hands instead of cutting them. The rough edges release starch and thicken the broth, and that is the traditional way.
- Skim well in the first 15 minutes for a clean, clear broth.
- The soup thickens as it sits. Add a splash of boiling water when reheating and it comes right back.