Chicken Sancocho (Colombian Chicken Stew)
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The sancocho is a traditional soup that we share with different countries in Latin America, but depending on the region it is prepared in, it has some variations.
It could be made with fish, beef, pork, chicken, and it lets us cook red meats and white meats together. We will make one of the simpler ones, the chicken sancocho.
Also, the sancocho actively represents Colombian countryside gastronomy, and it is prepared at gatherings along the river. It is usually accompanied by white rice, avocado, and our typical guiso made of tomatoes, onion, and cilantro. What is your favorite way to enjoy chicken sancocho?
If you want to feel more adventurous, you might want to try the Sancocho Trifásico.
- 6 chicken drumsticks
- 2 liters water
- 2 ripe tomatoes peeled and cut into cubes
- 4 cubes chicken bouillon
- 3 tbsp butter
- 2 corns cut into chunks
- 3 green plantains cut into chunks
- 2 yuccas cut into chunks
- 8 potatoes cut into big pieces
- Garlic salt to taste
- In a deep pot, add the butter and garlic salt and let cook for 3 minutes.
- Add the water and the chicken bouillon cubes. Check the seasoning and let boil.
- Add the chicken drumsticks and corn.
- Let boil for 15 minutes and then add the yucca, potatoes, and plantains.
- Apply lid and let cook for 40 minutes.
- Serve with white rice and a guiso made of tomato, onion, and cilantro.
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