Colombian Chicken Sancocho is a beloved traditional dish, known for its comforting and hearty qualities. This rich, stew-like soup is a staple in Colombian cuisine, bringing together tender chicken, starchy root vegetables, plantains, and flavorful seasonings.
Typically enjoyed as a main meal, it is often served with white rice, avocado, and lime for a complete and satisfying experience. Whether shared with family or prepared for special occasions, Sancocho embodies the warmth and hospitality of Colombian cooking.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 5 minutes
Cuisine: Colombian
Flavor Profile: Savory, comforting, mildly spiced
Texture: Hearty, thick, and chunky
What is Colombian Chicken Sancocho?
Colombian Chicken Sancocho is a rich and hearty stew-like soup, packed with tender chicken, root vegetables, plantains, corn, and butternut squash. This dish is a staple in Colombian cuisine and is often enjoyed as a main meal, served with white rice and avocado.
Ingredients
For the Chicken Broth:
- Whole chicken, cut into pieces – Provides rich flavor and tender meat for the soup.
- Onion peeled and halved – Adds depth and natural sweetness to the broth.
- Garlic cloves, smashed – Enhances the savory taste with a mild, aromatic kick.
- Bay leaves – Infuse the broth with a subtle earthy fragrance.
- Fresh cilantro, including stems – Contributes a fresh, herbal aroma to the soup.
- Water, enough to cover the chicken – Forms the base of the broth, allowing all the flavors to meld together.
Vegetables:
- Yuca peeled and cut into chunks – A starchy root vegetable that adds thickness and texture.
- Plantain, peeled and sliced – Brings a hint of sweetness and soft texture.
- Carrot, peeled and sliced – Adds natural sweetness and color.
- Corn on the cob, cut into smaller sections – gives the soup a slightly sweet and chewy element.
- Potato, peeled and chopped – Helps thicken the broth while adding heartiness.
- Butternut squash peeled and cubed – Provides a smooth, slightly sweet component to balance flavors.
Seasoning:
- Chicken bouillon cube – Intensifies the savory taste of the broth.
- Salt and pepper – Essential seasonings that enhance all the flavors.
- Fresh cilantro, chopped – Adds a final burst of freshness and aroma.
For Serving:
- White rice – A classic side that complements the hearty soup.
- Avocado slices – Creamy and rich, balancing the flavors of the dish.
- Lime wedges – Provide a bright, citrusy contrast to the warm broth.
- Extra cilantro for garnish – A fresh finishing touch for added aroma and color.
How to Make Colombian Chicken Sancocho
1-Wash and clean the whole chicken, then cut it into small pieces.
2-In a large pot, add water and the cleaned-cut chicken. Bring to a boil.
3-Once the water starts boiling, a white foam will form on top. Skim it off and discard it.
4-Add the onion, garlic, bay leaves, and fresh cilantro to the pot. Stir and let it cook for another 15 minutes or until the chicken is fully cooked.
5-While the chicken is cooking, prepare and cut all the vegetables for the soup.
6-Once the chicken is done, please remove it from the pot and strain the broth into another pot.
7-Use a spoon to mash the garlic and onion from the broth, allowing them to mix into the strained broth.
8-Turn on the heat and slowly add the vegetables, starting with the ones that take longer to cook.
9-First, add the yuca and corn. Once the broth starts bubbling, reduce the heat to medium, cover the pot, and cook for 5 minutes.
10-Next, add the potatoes and carrots. Cover and let them cook for another 10 minutes.
11-Add the plantain and butternut squash. Cover and cook for another 10 minutes or until all the vegetables are soft and tender.
12-Add the chicken back into the pot. You can either shred it into small pieces or leave it on the bone.
13-Stir in the chicken bouillon cube, salt, pepper, and chopped cilantro. Mix well, cover, and let it simmer for another 5 minutes on medium heat.
14-Serve hot with a side of white rice, avocado, and lime wedges.
15-Enjoy it on its own or with rice for a more filling meal.
Tips and Tricks
For richer broth: Let the chicken simmer longer to enhance the flavor.
For a thicker consistency: Mash a few pieces of yuca or potato into the broth before serving.
Adjusting seasoning: Taste before serving and adjust salt and pepper accordingly.
For extra flavor: Add a pinch of cumin or annatto powder.
Variations
- Beef Sancocho: Swap chicken for beef for a different twist.
- Spicy Version: Add a diced chili pepper or a splash of hot sauce.
- Vegetarian Option: Replace the chicken with extra vegetables and use vegetable broth instead.
How to Store Colombian Chicken Sancocho
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheating: Warm over medium heat on the stove, adding a bit of water if needed.
Frequently Asked Questions
Yes! Cook on low for 6-8 hours or high for 4 hours. Add the vegetables in stages to prevent overcooking.
You can use potatoes or sweet potatoes if yuca is unavailable.
Yes, this recipe is naturally gluten-free.
Other Recipes to Try
- Chicken Casserole
- Spatchcock Roast Chicken
- Grilled Cajun chicken sandwich
- Buffalo chicken spring rolls
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Colombian Chicken Sancocho
Ingredients
For the Chicken Broth:
- 1 kg whole chicken, cut into pieces
- 1 onion peeled and halved
- 4 garlic cloves smashed
- 2 bay leaves
- 4 sprigs cilantro (including stems)
- 2 liters water (enough to cover the chicken)
Vegetables:
- 1 large yuca, peeled and cut into chunks
- 1 large plantain, peeled and sliced
- 1 large carrot, peeled and sliced
- 2 cobs corn cut into fourths
- 1 large potato, peeled and chopped
- ¼ butternut squash, peeled and cubed
Seasoning:
- 1 chicken bouillon cube
- Salt and pepper to taste
- Fresh cilantro, chopped
For Serving:
- White rice
- Avocado slices
- Lime wedges
- Extra cilantro for garnish
Instructions
- Wash and clean the whole chicken, then cut it into small pieces.
- In a large pot, add water and the cleaned-cut chicken. Bring to a boil.
- Once the water starts boiling, a white foam will form on top. Skim it off and discard it.
- Add the onion, garlic, bay leaves, and fresh cilantro to the pot. Stir and let it cook for another 15 minutes or until the chicken is fully cooked.
- While the chicken is cooking, prepare and cut all the vegetables for the soup.
- Once the chicken is done, please remove it from the pot and strain the broth into another pot.
- Use a spoon to mash the garlic and onion from the broth, allowing them to mix into the strained broth
- Turn on the heat and slowly add the vegetables, starting with the ones that take longer to cook.
- First, add the yuca and corn. Once the broth starts bubbling, reduce the heat to medium, cover the pot, and cook for 5 minutes.
- Next, add the potatoes and carrots. Cover and let them cook for another 10 minutes.
- Add the plantain and butternut squash. Cover and cook for another 10 minutes or until all the vegetables are soft and tender.
- Add the chicken back into the pot. You can either shred it into small pieces or leave it on the bone.
- Stir in the chicken bouillon cube, salt, pepper, and chopped cilantro. Mix well, cover, and let it simmer for another 5 minutes on medium heat.
- Serve hot with a side of white rice, avocado, and lime wedges.
- Enjoy it on its own or with rice for a more filling meal.
Notes
- For richer broth: Let the chicken simmer longer to enhance the flavor.
- For a thicker consistency: Mash a few pieces of yuca or potato into the broth before serving.
- Adjusting seasoning: Taste before serving and adjust salt and pepper accordingly.
- For extra flavor: Add a pinch of cumin or annatto powder.