Colombian Chicken Sancocho
User Reviews
4.9
Colombian Chicken Sancocho
Description
The Colombian Chicken Sancocho recipe uses skinless bone-in chicken thighs cooked slowly with a medley of vegetables including peeled and chopped potatoes, frozen yucca pieces, halved corn on the cob, and chopped green plantains. Aromatics like scallions, garlic, and chopped tomato provide a fragrant base when sautéed in olive oil before adding the chicken and vegetables. The broth is enriched with chicken bouillon cubes, cumin, and fresh cilantro, offering depth of flavor.
Cooking proceeds with a low simmer, allowing the chicken to become tender and the starchy vegetables to soften, creating a thick, comforting broth. The addition of potatoes and corn in the later stages prevents overcooking and ensures all ingredients reach perfect doneness together. The final addition of fresh cilantro brightens the stew just before serving.
This stew is served in large bowls, with generous cilantro topping. It is a nourishing option that pairs well with crusty bread or rice to complement the broth. The mix of vegetables and chicken provides a sizable and filling dish suitable for family meals.
Ingredients
- 1 1/2 teaspoons olive oil
- 6 scallions (chopped)
- 1 medium tomato (chopped)
- 4 cloves garlic (chopped)
- 6 chicken thighs skinless, on the bone
- 1 cup cilantro divided, chopped leaves and stems
- 3 medium potato peeled and chopped into 6 pieces (1 lb, red
- 10 ounces yucca about 3 to 4 pieces, frozen
- 3 medium corn cut in half, ears
- 1/2 medium green plantain (peeled and chopped into 1" pieces)
- 1 tsp cumin
- 2 chicken bouillon cube
- 8 cups water
Instructions
- In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
- Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with 8 cups water.
- Add chicken bullion, cumin and half of the cilantro and cover pot.
- Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
- Add corn and cook an additional 7 minutes or until corn is cooked.
- Serve in large bowls, and top with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 405kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 34g | 68% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 599.5mg | 25% |
| Fiber | 5.5g | 22% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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