Sancocho

About This Recipe

Sancocho is Colombia's culinary soul food and the dish most associated with family gatherings, hangover cures, and celebration. It exists in dozens of regional variations across Colombia — sancocho de gallina (hen) from the Andean valleys, sancocho trifásico (three meats) from the coast, sancocho de pescado from the Amazonas. What all versions share is the slow simmer of tough cuts or whole birds, root vegetables, and corn until the broth is deeply flavored and the meat falls from the bone. The starchy vegetables — yuca, plantain, potato — thicken the broth naturally. Sancocho is almost always served with white rice on the side and avocado slices.

Ingredients

Serves 8

• 1 wholechicken or hen(cut into 8 pieces)
• 2 earscorn(cut into 3 pieces each)
• 300 gyuca (cassava)(peeled and cut into chunks)
• 2 greenplantains(peeled and cut into chunks)
• 3 mediumpotatoes(cut into chunks)
• 1 largeonion(chopped)
• 3 stalksspring onions
• 1 bunchfresh cilantro
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 2 litreswater
• 1 tspsalt

Instructions

1. 1

   Start the broth

   Place chicken, onion, spring onions, garlic, cumin, and half the cilantro in a large pot with water. Bring to boil, skim foam, and simmer 30 minutes.

2. 2

   Add hard vegetables

   Add yuca, plantain, and corn. Simmer 25 minutes.

3. 3

   Add potatoes

   Add potatoes. Simmer 20 more minutes until all vegetables are tender and some are beginning to break down and thicken the broth.

4. 4

   Finish and serve

   Add remaining cilantro. Season with salt. Serve with white rice, avocado, and hot sauce on the side.

Variations

• •

  Use beef ribs for 'sancocho de res'

• •

  Use three meats (chicken, beef, pork) for 'sancocho trifásico'

Storage

Keeps 3 days refrigerated. The broth thickens on standing — add water when reheating.

Frequently Asked Questions