Colombian Chicken Sancocho
The Colombian chicken sancocho is one of the most popular dishes in the country's cuisine, deeply rooted in tradition and often prepared using free-range chickens for a distinct flavor and texture. This hearty dish is especially beloved in the Andean region and rural areas of Colombia, making it perfect for...
Ingredients
large chicken1
chicken broth3cups
onion, chopped1
ripe tomatoes, peeled and chopped1cup
lard (or butter)3tbsp
garlic, chopped3clove
ears corn, cut into chunks2
green plantains, cut into chunks2
cassavas (yuca), peeled and cut into chunks2
medium potatoes, quartered4
chopped cilantro
salt
pepper
ground cumin
Nutrition (per serving)
Calories
49.6kcal (2.48%)
Protein
1.6g (3.16%)
Carbs
1.9g (0.68%)
Sugars
1.1g (2.26%)
Healthy Fat
2.2g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
How to make Colombian Chicken Sancocho
Marinate the chicken
- Step 1
Season the chicken pieces with a bit of the chopped onion and tomato. Let them marinate for a couple of hours before starting the cooking process.
Prepare the base
- Step 1
In a large pot, heat the lard (or butter) and sauté the onion. Add the remaining tomato and garlic, cooking until softened and fragrant.
Combine ingredients
- Step 1
Pour in the chicken broth and add the chicken pieces, corn chunks, plantains, cassava, and potatoes. Season with salt, pepper, and ground cumin.
Cook
- Step 1
Cover the pot and cook for about an hour. After this time, remove the corn, plantains, cassava, and potatoes, leaving only the chicken in the pot. Continue cooking the chicken until the meat is tender.
Nutrition (per serving)
Nutrition (per serving)
Calories
49.6kcal (2.48%)
Protein
1.6g (3.16%)
Carbs
1.9g (0.68%)
Sugars
1.1g (2.26%)
Healthy Fat
2.2g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use free-range or farm-raised chicken if available.
Serve with white rice on the side for a complete meal.
Adjust the seasoning to taste, especially the cumin, to suit your preference.
If you prefer a thicker broth, mash a small portion of the cassava or potatoes before serving.
FAQS
Can I use a different type of chicken?
Yes, you can use any type of chicken, but free-range or farm-raised chicken is recommended for a richer flavor.
What can I serve with Colombian chicken sancocho?
Traditionally, it is served with white rice on the side. You can also add avocado slices for extra flavor.
Can I substitute cassava with another ingredient?
If cassava is unavailable, you can substitute it with sweet potatoes or taro for a similar texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Can I make this dish vegetarian?
While the traditional recipe uses chicken, you can adapt it by using vegetable broth and adding more root vegetables for a vegetarian version.
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