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Sancocho

Sancocho
Colombia
⏱ — min. Serves: —

Ingredients

  • For the Soup:
  • 1 whole chicken (about 3-4 lbs), cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 6 cups chicken broth
  • 2 large yuca (cassava) roots, peeled and cut into chunks
  • 3 medium potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • 1 plantain, peeled and cut into chunks
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • For Garnish:
  • Lime wedges
  • Fresh cilantro, chopped
  • Avocado slices
  • Hot sauce (optional)

Instructions

Prepare the Soup Base

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the chopped tomatoes and bell pepper, and cook for another 5 minutes.

Stir in the ground cumin, paprika, and dried oregano.

Cook the Chicken

Add the chicken pieces to the pot and cook until they are browned on all sides.

Pour in the chicken broth and bring to a boil.

Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.

Add the Vegetables

Add the yuca, potatoes, carrots, plantain, and corn to the pot.

Continue to simmer until the vegetables are tender, about 20-25 minutes.

Season and Garnish

Stir in the chopped cilantro, and season with salt and black pepper to taste.

Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.

Serve

Ladle the sancocho into bowls.

Garnish with lime wedges, fresh cilantro, avocado slices, and hot sauce if desired.

Enjoy your meal!