Colombia's great hearty stew — chicken, yuca, plantain, corn and potato simmered in a golden, herb-scented broth. Sunday lunch across the nation.
Sancocho is the heart of Colombian home cooking, a thick, sustaining stew that appears at Sunday family lunches, after football matches, and at outdoor barbecues (sancocho de campo). Every region has a version: Bogotá's uses hen and papa criolla; Valle del Cauca uses fish; the coast uses three meats. The common thread is guiso — a soffrito of tomato, onion, spring onion and garlic — and a trio of root vegetables that melt into the broth, thickening it naturally. Cilantro and hogao (cooked tomato-onion sauce) are essential finishers.
Serves 6
Place chicken in a large pot with water, onion, spring onions, garlic, tomatoes, tied cilantro bunch, cumin and salt. Bring to a boil, skim foam, then simmer 20 min.
Add yuca, plantain and corn. Simmer 20 min.
Add papa criolla and simmer a further 20–25 min until all vegetables are completely tender and yuca begins to soften the broth.
Remove chicken pieces, shred meat and discard bones. Return meat to pot. Remove and discard the tied cilantro bunch. Taste and adjust salt.
Ladle into deep bowls. Top with chopped fresh cilantro. Serve with white rice, avocado slices and hogao (tomato-onion sauce) on the side.
Eating sancocho with rice inside the bowl is correct — the starch absorbs the broth beautifully.
Don't rush: long simmering is what thickens the broth naturally via yuca starch.
Papa criolla (small yellow-fleshed Colombian potato) melts faster than regular potatoes and gives the broth a golden colour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Three-meat sancocho: add chorizo and pork ribs
Coastal version uses fish or seafood instead of chicken
Bogotá style uses only hen (gallina vieja) for a richer, more intense broth
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Keeps 4 days refrigerated. Broth thickens considerably when cold — add water when reheating.
Sancocho derives from the Spanish verb 'sancochar' (to parboil). The dish arrived with Spanish colonisers but absorbed indigenous root vegetables — yuca, plantain, papa criolla — to become entirely Colombian in character. It is considered the unofficial national dish.
Yes — frozen yuca is pre-peeled and works perfectly. Add it directly from frozen, just allow a few extra minutes of cooking time.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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