Colombian Chicken Sancocho
"Colombian Chicken Sancocho is a comforting and robust soup that resembles a stew, deeply rooted in the culinary traditions of the Antioquia region in Colombia. This delightful dish features a medley of ingredients including potatoes, yuca, corn, plantains, and tender chicken."
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Ingredients
- 1 1/2 teaspoons olive oil
- 6 scallions
- 1 cup chopped cilantro leaves and stems
- 3 medium red potatoes
- 10 ounces frozen yucca
- 3 medium ears corn
- 1/2 medium green plantain
- 1 tsp cumin
- 2 chicken bouillion cubes
- 8 cups water
- 1 medium tomato
- 4 cloves garlic
- 6 skinless chicken thighs on the bone
Instructions
- 1
In a sizable pot, heat oil and sauté the scallions along with the garlic until fragrant. Incorporate the tomatoes and continue to sauté for another minute.
- 2
Introduce the chicken pieces into the pot, seasoning lightly with salt. Sauté for a few minutes before adding the yucca and plantain, then pour in 8 cups of water to fill the pot.
- 3
Stir in the chicken bouillon, cumin, and half of the chopped cilantro, then cover the pot with a lid.
- 4
Allow the mixture to simmer on low heat for approximately 40 minutes. After this time, taste and adjust the salt as needed, then add the potatoes and continue cooking for an additional 15 minutes.
- 5
Add the corn to the pot and cook for another 7 minutes, or until the corn is tender.
- 6
Ladle the sancocho into large bowls and garnish with the remaining cilantro before serving.