Sancocho de Gallina (Colombian Chicken and Plantain Soup)
In short: A big weekend pot of chicken simmered with green plantain, cassava, potato and corn, flavored with cilantro and served with rice and avocado. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 25 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 820 kcal
Sancocho is what many Colombian families cook on a Sunday, for birthdays and for river trips, in a pot big enough to feed everyone. The Pacific and Caribbean coasts and the Andean valleys each make their own version, but the chicken and green plantain one is the most familiar. The root vegetables thicken the broth, cilantro keeps it fresh, and rice and avocado go on the side. Use a hen or a mix of chicken pieces for more flavor.
Instructions
- Put the chicken, water, onion, scallion bundle, garlic, cumin, salt and pepper in a large pot. Bring to a boil and skim off the foam from the surface.
- Lower the heat, cover and simmer gently for 30 minutes.
- Add the plantains, cassava and the cilantro bundle. Simmer for 20 minutes, until the cassava starts to soften.
- Add the potatoes and corn and cook for 20 minutes more, until all the vegetables are tender and the chicken is cooked through (74°C / 165°F at the thickest part).
- Remove the onion pieces, scallion bundle and cilantro bundle. Mash a few pieces of cassava or plantain against the side of the pot to thicken the broth slightly, then taste and adjust the salt.
- Stir in the chopped cilantro. Give everyone a piece of chicken, a bit of each vegetable and plenty of broth in a deep bowl, with rice, avocado, lime and ají on the side.
Tips
- Cassava is sold fresh or frozen in Latin American and Asian groceries. Taro or extra potato can replace it, though the broth will be a little less thick.
- An old hen gives the deepest flavor but needs 1 to 1 1/2 hours before the vegetables go in. With ordinary chicken, keep the skin on and the pieces on the bone for a richer broth.
Questions and answers
What do you eat with sancocho?
Colombians serve it with white rice, sliced avocado and a squeeze of lime, often with a small dish of ají. Some people spoon the rice straight into the broth.
Can I make sancocho ahead of time?
Yes. It keeps for 4 days in the fridge and tastes even better on the second day. Reheat gently and add a splash of water if the broth has thickened.
Can I use beef or pork instead of chicken?
Yes. Beef ribs or pork ribs are common, and they need 1 to 1 1/2 hours of simmering before the vegetables go in. Many families mix two kinds of meat for a richer broth.
How long does it take to make Sancocho de Gallina (Colombian Chicken and Plantain Soup)?
About 1 h 50 min in total: 25 min of preparation and 1 h 25 min of cooking.
How many calories are in Sancocho de Gallina (Colombian Chicken and Plantain Soup)?
About 820 kcal per serving, with 36 g of protein, 121 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 820 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 121 g |
| Fat | 22 g |
| Fiber | 12 g |
| Sugar | 9 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
