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A bowl of Colombian Chicken Sancocho with tender chicken, yuca, plantains, corn on the cob, and potatoes in a rich golden broth, garnished with fresh cilantro and served with a side of rice and avocado.
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Colombian Chicken Sancocho

Colombian Chicken Sancocho is a traditional, comforting stew packed with rich flavors. Made with tender chicken, yuca, plantains, potatoes, and corn, it's slow-cooked in a flavorful broth infused with herbs and spices. This hearty dish is a staple in Colombian cuisine, perfect for family meals and special gatherings. Served with rice, avocado, and a squeeze of lime, Sancocho is a true taste of Colombia’s culinary heritage.
Course Main Course, Soup, stew
Cuisine Colombian
Keyword Colombian Chicken Sancocho
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

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.