Sancocho de Gallina is one of the most beloved dishes in Colombian cuisine — a hearty, slow-cooked stew made with chicken, cassava, corn, and plantains, all simmered in a rich broth flavored with herbs and citrus. It’s a comforting, soul-warming dish that brings families together around the table. Whether you’re new to Colombian food or craving a taste of tradition, this sancocho will transport you straight to the heart of Colombia.
Ingredients (Serves 6):
- 1 whole chicken (or chicken thighs and drumsticks), cut into pieces
- 2 tbsp olive oil or vegetable oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, sliced
- 4 cups water or chicken broth
- 2 ears of corn, cut into chunks
- 1 cup cassava (yuca), peeled and cut into chunks
- 1 ripe plantain, peeled and sliced into rounds
- 1 small potato, peeled and cubed
- 1 tsp ground cumin
- 1 tbsp chopped cilantro (coriander)
- Juice of 1 lime
- Salt and black pepper to taste
- Optional: ají sauce or hot pepper sauce for serving
Instructions:
- Sauté the Base:
In a large pot over medium heat, warm the oil. Add onions, garlic, and bell pepper, and sauté until softened — about 5 minutes. - Add Chicken:
Add chicken pieces and cook until lightly browned — about 5–7 minutes. Season with salt, pepper, and cumin. - Pour in Broth:
Add water or broth and bring to a boil. Reduce heat and let it simmer for 20 minutes. - Add Vegetables:
Stir in corn, cassava, potato, and plantain. Simmer for another 20–25 minutes or until all vegetables are tender. - Finish with Herbs and Lime:
Stir in chopped cilantro and lime juice just before serving. - Serve Hot:
Ladle into bowls and serve with white rice and a side of avocado if desired. Offer ají sauce on the side for extra flavor.
Pro Tips:
- Use a mix of dark and light meat for richer flavor.
- Substitute chicken with beef or fish for different versions of sancocho.
- For authenticity, serve with a cold aguapanela drink or limonada .
