Colombian Chicken Sancocho

Colombian Chicken Sancocho

From Colombia

My kids say there is nothing like this soup especially as they recuperate from being ill or coming in after a long day of sledding.

INGREDIENTS

  • 1 teaspoon olive oil
  • 5 scallions, chopped
  • 1 tomato, chopped
  • 4 cloves garlic, chopped
  • 1/2 onion, chopped
  • 6 chicken thighs on the bone
  • 1 cup chopped cilantro
  • 3 medium potatoes, peeled and chopped into 2 inch pieces
  • 3 pieces of yucca, about 2 cups
  • 3 ears corn, cut in half
  • 1 small green plantain, peeled and chopped into 1″ pieces
  • 1 tsp cumin
  • 2 chicken bouillon cubes
  • salt to taste

 

INSTRUCTIONS

  1. In a large pot, sauté scallions, onions and garlic in oil. Add tomatoes and sauté another minute.
  2. Add chicken pieces and season with a little salt. Sauté a few minutes, then add yucca, plantain and corn and fill pot with water.
  3. Add chicken bouillon, cumin and half of the cilantro and cover pot.
  4. Simmer on low for about 40 minutes. After 40 minutes, adjust salt to taste and add potatoes, cook and additional 15 minutes.
  5. Serve in large bowls, and top with cilantro.

Often accompanied with white rice and ripe avocado

Colombians also make this with pork and beef as well as chicken. They refer to is as “trifasico” or triphase. This hearty dish is made in large quantities and enjoyed for several days as the flavor develops as it cools and is reheated.