Quote: “It shouts out loud: I really care for you!” I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!
| Level: | Easy |
| Yield: | 6 to 8 servings |
Ingredients
- 7 cloves garlic
- 3 medium carrots, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1 small Spanish onion, chopped
- 1 habanero chile, chopped
- 2 cups chopped fresh cilantro leaves
- 1 gallon water
- 3 low-sodium chicken bouillon cubes
- 1 tablespoon ground cumin
- Salt and pepper
- One 3-to 4-pound chicken, cut into 8 pieces
- 1 small yucca, peeled and cut into 2-inch pieces
- 1 green plantain, peeled and cut into 2-inch pieces
- 5 all-purpose potatoes, halved
- 2 ripe plantains, peeled and cut into 3-inch pieces
- 4 ears corn, cut in 3 pieces
Instructions
- In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
- In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Add the chicken and simmer for another 20 minutes.
- Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
- In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
Reviews
I love this stew
COLOMBIA***
its a good dish make sure you use good chicken stock
I served this soup to my Colombian father-in-law in traditional La Chamba bowls and he was in heaven. The soup is very flavorful and hearty. You definitely don’t need a side dish. It makes a lot but freezes well and tastes even better reheated. An outstanding soup!
On a side note, I’d recommend getting frozen yucca instead of fresh. It’s much easier to deal with! Also, never eat it raw or undercooked since it’s the cooking process that removes the cyanide.
Yummy. We loved your recipe.
Taste great!
This was delicious. Thank you so much for posting. I’m sorry about all the ill-tempered reviewers out there who are outraged over the authenticity of the recipe. Don’t let them discourage you! Keep the recipes coming! You were very clear about this being your own take on it. Thanks a lot.
While I am pretty sure this is not an authentic recipe of Columbia, the ingredients intrigued me…. so I gave it a shot and it didn’t turn out quite like I had imagined… The amount of time that you give the ingredients to cook was really off to make it a stew and your directions were missing a few instructions for the ingredients you listed. I cooked it quite a bit longer and had to tweak this recipe to make it like I had imagined it… pretty good… I would probably give this the name, “Latin Chicken Stew” rather than the Sancocho….
sounds like home recipe!!! this nourishes the soul!!!!
Wow, not sure if this is a good recipe, but it is not a true Colombian dish. There are no peppers in this dish and definitely No Habenero. Colombian cuisine does not use chilies. My family is from Cali Colombia. Please rename your recipe.