Sancocho de Pollo is a hearty soup that looks almost like a stew. It is a Colombian traditional dish that uses potatoes, yuca and corn as well as plantains and chicken.
Colombian Chicken Sancocho
Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the main meal eaten in the afternoon, and this soup is commonly eaten then. I hope you enjoy this soup as much as we do. Carne en Bistec (Steak with Onions, Tomatoes and Onions), Huevos Pericos (“Scrambled Eggs”) and Aji picante are some of my favorite Colombian dishes.
I have fond memories of Colombian family gatherings, where fresh chickens were brought from the farm. They would then cook the soup on an open fire in the largest pot I’ve ever seen. Eating this soup in the Andes mountains with cumbia music in the background just doesn’t get any better for me. Watching Disney’s new movie EncantoThis soup made me crave it so I made it again (great movie!
There are many versions of sancocho, as it is a popular Latin American dish like Puerto Rico or the Dominican Republic. Colombians typically cook sancocho with a whole chicken – feet and all – but I used skinless chicken thighs to lighten it up.
Colombian Sancocho Ingredients:
Here are the ingredients for my Colombian chicken Sancocho recipe.
- Poultry:Bone-in skinless chickenthighs can also be used.
- Veggies:Scallions, tomatoes, potatoes and frozen or fresh peeled Yuca, corn, green plantsain, garlic
- Seasonings:Cumin, chicken broth cubes, salt and fresh cilantro
What is yuca?
Yuca, also known by the name cassava is a starchy root vegetable that can be found fresh or frozen in many grocery stores. Fresh yuca must be peeled and cut before it can be cooked. I find frozen yuca easier to use, as it is ready to cook.
What can I substitute for yuca?
If you can’t find yuca, you can substitute it with more plantains and potatoes.
What is sancocho?
Sancocho is usually served with rice and avocado. Aji Picante is another option to add a spicy kick to Sancocho.
How to Freeze, Store, and Reheat
Sancocho is great for freezing. I like to freeze it in individual containers so I can get it out later for a quick lunch. Remaining leftovers can be frozen for up three months if they are not consumed within four to five working days. Thaw the soup overnight in your fridge. Then heat it up in the microwave, or on the stove.
More Chicken Soups You’ll Love:
Colombian Chicken Sancocho
Sancocho de Pollo is a hearty soup that looks almost like a stew. It is a Colombian traditional dish that uses potatoes, yuca and corn as well as plantains, chicken, and plantains.
- 1 1/2 Use teaspoons Olive oil
- 6 scallions, chopped
- 1 Medium tomato, chopped
- 4 Cloves Garlic, chopped
- 6 Skinless chicken thighs on a bone
- 1 Cup Chop cilantro stems and leaves, Divided
- 3 Medium red potatoes, Cut into 6 pieces (1 lb).
- 10 In ounces Frosted yucca, About 3 to 4 pieces
- 3 Medium Corn ears, cut in half
- 1/2 Medium Green plantain, Cut into 1″ pieces
- 1 tsp cumin
- 2 Chicken bouillion cubes
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In a large saucepan, saute the onions, garlic, and scallions in oil. Sauté tomatoes for another minute.
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Season the chicken pieces with some salt. Sauté for a few minutes. Then add the yucca and plantain, and then fill the pot with water.
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Cover the pot with chicken bullion, cumin, and half of the cilantro.
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Allow to simmer on low heat for approximately 40 minutes. After 40 minutes, adjust salt, add potatoes, and cook for an additional 15 minutes.
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Cook the corn for 7 minutes more or until it is tender.
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Serve in large bowls and garnish with cilantro
Serving: 16th of recipe, Calories: 405kcal, Carbohydrates: 41g, Protein: 34g, Fat: 8g, Saturated Fat 2g, Cholesterol: 140mg, Sodium: 599.5mg, Fiber: 5.5g, Sugar: 10g
Keywords: Chicken Soup, colombian recipes, Pollo, Sancocho
Source: Skinny Taste