Soups
Sancocho de Gallina
Ingredients
- - Whole hen or chicken, cut into pieces — 1.5 kg (3.3 lb)
- - Yuca (cassava), peeled and chunked — 500 g (1.1 lb)
- - Green plantain, chunked — 2
- - Corn cobs, cut into thirds — 3
- - Potatoes, peeled and halved — 400 g (14 oz)
- - Scallions — 3
- - Cilantro, chopped — 3 tbsp
- - Water — 3 l (12 cups)
- - Ground cumin — 1 tsp
Method
- Place the hen pieces, scallions and water in a large pot and bring to a boil, skimming any foam that rises.
- Reduce to a simmer and cook 40 minutes until the meat is nearly tender.
- Add the yuca and simmer 15 minutes, then add the potato, plantain and corn, continuing to simmer another 20 minutes until all vegetables are tender.
- Season with cumin and salt to taste in the final 10 minutes.
- Stir in fresh cilantro just before serving.
- Serve in deep bowls with a portion of hen, vegetables and broth, accompanied by white rice and avocado on the side.
Introduction: Sancocho is Colombia's great communal soup, a hearty hen-and-root-vegetable stew traditionally cooked outdoors over wood fire for family gatherings and weekend reunions.
Cultural Background: Sancocho is Colombia's great communal soup, a hearty hen-and-root-vegetable stew traditionally cooked outdoors over wood fire for family gatherings and weekend reunions. Its roots lie in Spanish and Indigenous cooking traditions merging with African-influenced coastal techniques, and it remains one of the most widely shared dishes across all Colombian regions.
Tips: Use a mature hen rather than a young chicken where possible — it gives a richer, more traditional broth, though it needs a longer simmer.
Variations: Coastal versions may add fish or a mix of meats (sancocho trifásico with chicken, beef and pork); Valle del Cauca versions add corn dumplings called pandeyuca. Replace the hen with a mix of extra root vegetables, plantain and a rich vegetable stock base; the character shifts but a satisfying version is achievable.
Storage: Refrigerate in an airtight container for up to 3 days; the flavour deepens the next day.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through, adding a little water if it has thickened too much.
Nutrition: Per serving (approx.): 520 kcal, 35g protein, 55g carbohydrate, 16g fat, 5g fibre.
FAQs
Q: Can I make sancocho with a regular chicken?
A: Yes, though a mature hen gives the deepest, most traditional flavour and holds up better to long simmering.
Q: What is served alongside sancocho?
A: White rice, avocado slices and sometimes a wedge of lime are the classic accompaniments.