Since my latest post, Colombia Travel Diary #4, some bloggers were interested by the Sancocho I showed in the said post. That’s why I decided to make a post so everyone can have the recipe !
A Sancocho is, to quote myself : “a Colombian kind of chicken stew soup made with hen meat (or chicken), tubers (plantain, potatoes, cassava/manioc…), vegetables (corn, carrots, peas…) served in a broth” . It’s a typical Colombian dish, even though now every south American country has its own version of it.
This recipe, as almost every Colombian recipe I know, is my grand mother’s.
Funny Story : Her name is Emperatriz, which literally means Empress in spanish. She always hated that name, and makes us call her “Empera” as a nickname. The funny part is that she’s the one who rules the entire house, from the finances to the kitchen ! So really, she was meant to be named that way.
But let’s get to the Sancocho Chicken Stew recipe !
X The Ingredients (for 4) :
- Chicken with skin, enough for everyone, any part of your preference will do (I always prefer to eat chicken breast, but parts with bones like wings/drums actually make the broth taste better !)
- 1 minced New Young Onion (a whole one, with the long leaves)
- A Teaspoon of Paprika
- A Teaspoon of Saffron
- A handful of Cooked Peas
- A handful of Cooked (or fresh if you can find some) Kidney Red Beans
- Herbs : Thyme, Parsley, Cilantro, to taste
- 1 – 2 Carrots
- 2 Choclos, which is a tender corn, with bigger grains and not as yellow as regular dent corn (but if you can’t find it, regular corn will be fine too).
- 2 Green Plantains
- 3 Potatoes
- 1 Cassava
- Some Lime
1. Put the Ingredients Into a Pan and Bring to a Boil
In a medium pan, put some water (take the bowls you’re going to use to serve the soup and add a full water bowl per person). In the water, add the raw chicken, New Onion, Paprika, Saffron, Peas, Kidney Beans, Herbs, sliced Carrots, sliced Cassava, and sliced Corn. Leave the plantains, the potatoes, and half of the herbs and onion for later.
Cover the pan, bring to a boil, and let boil for 30 minutes.
2. Add the Plantain and Let Boil For 10 min
Add the 2 plantain into pieces, but DON’T CUT IT WITH A KNIFE. Cut it into pieces with your fingers, I don’t know how to explain why exactly, but the plantain doesn’t cook well if you cut it with a knife.
DO NOT STIR WITH A SPOON or with anything, as soon as you added the plantain into the soup, just cover the pan again and let it be for 10 minutes.
(yes, plantain is a VERY temperamental fruit)
3. Add the Potatoes and Let Them Cook
Cut the 3 potatoes in quarters and add them into the soup. Let it boil more until the potatoes are cooked.
When the potatoes are cooked, it means the soup is ready !
Serve with a bit of every vegetable there’s inside, and on top add the rest of the raw herbs and onion. Add a squeeze of lime into each bowl, and eat the Sancocho alongside with half an avocado !
I can assure you this is delicious, every spoon of Sancocho chicken stew I have tastes like the Colombian flag itself !
How do you like this recipe ?
Are you interested in making a Sancocho yourself ?