Best Colombian Chicken Sancocho Recipes

Colombian Chicken Stew: Sancocho image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 17

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

Steps:

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.

Sancocho De Gallina (Colombian Chicken Soup) image

Provided by Witch Doctor

Categories Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

Steps:

In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
30 minutes prior to the end of cooking, add the cut up plaintains.
10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
Add the roux to the soup and stir to blend well.

Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2

Colombian Chicken Sancocho image

Provided by @MakeItYours

Number Of Ingredients 14

6 skinless chicken thighs
1 tbsp oil
5 scallions, chopped
1 tomato, chopped
4 cloves garlic, chopped
1/2 onion, chopped
1 cup chopped cilantro
3 medium potatoes, peeled and chopped into 2 inch pieces
3 pieces of yucca (about 2 cups)
3 ears corn, cut in half
1 small green plantain, peeled and chopped into 1" pieces
1 tsp cumin
2 chicken bullion cubes
salt to taste

Steps:

In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water. Add chicken bullion, cumin and half of the cilantro and cover pot. Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes. Add corn and cook an additional 7 minutes or until corn is cooked. Serve in large bowls, and top with cilantro.