Bowl of Sancocho with rice and avocado


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Sancocho de Pollo, a hearty soup virtually like a stew, is a conventional dish within the Antioquia area of Colombia that mixes potatoes, yuca, corn, plantains, and rooster.

Bowl of Sancocho with rice and avocado
Colombian Hen Sancocho

Colombian Hen Sancocho is the final word consolation meals for my household and me after we’re craving rooster soup. In Colombia, “el almuerzo” is the primary meal eaten within the afternoon, and this soup is often eaten then. I hope you get pleasure from it as a lot as we do! Extra of my favourite Colombian recipes are Carne en Bistec (Steak with Onions and Tomatoes), Huevos Pericos (Scrambled Eggs), and Aji Picante.

Bowl of Sancocho

I’ve fond recollections in Colombia of huge household gatherings the place they’d get recent chickens proper from the farm and make this on an open hearth within the largest pot I’ve ever seen. Consuming this soup within the Andes mountains with cumbia music within the background simply doesn’t get any higher for me. Watching Disney’s new film Encanto made me crave this soup so I remade it (such an incredible film!)

There are numerous completely different variations of sancocho as it’s a standard meal in a number of Latin American international locations, like Puerto Rico and the Dominican Republic. Colombians usually prepare dinner sancocho with a complete rooster – toes and all – however I used skinless rooster thighs to lighten it up.

Colombian Sancocho Elements:

Under are the components in my Colombian rooster sancocho recipe:

  • Poultry: Bone-in skinless rooster thighs, you can too use a complete reduce up rooster, bone-in breasts or drumsticks.
  • Veggies: Scallions, tomatoes, potatoes, frozen or recent peeled yuca, corn, inexperienced plantain, garlic
  • Seasonings: Cumin, rooster bouillon cubes, salt, recent cilantro

What’s yuca?

Yuca, additionally referred to as cassava, is a starchy root vegetable much like a potato and will be discovered recent or frozen in lots of supermarkets. In the event you purchase recent yuca, you’ll need to peel and reduce it earlier than cooking. I feel frozen yuca is less complicated to make use of because it comes able to prepare dinner.

What can I take advantage of as an alternative of yuca?

In the event you can’t discover yuca, you possibly can substitute it with extra plantains and potatoes.

What’s sancocho served with?

Sancocho is usually served with rice and avocado on the aspect. You can additionally add Aji Picante for a spicy kick.

How you can Retailer, Freeze, and Reheat

Sancocho is ideal for freezing. I wish to retailer it in particular person containers, so I can pull it out later for a simple lunch. In the event you nonetheless have leftovers after 4 to 5 days, freeze the remainder for as much as three months. Thaw the soup in a single day within the fridge and reheat it within the microwave or on the range earlier than consuming.

Bowl of Sancocho with rice and avocado

Extra Hen Soups You’ll Love:

 

Colombian Hen Sancocho

405 Cals
34 Protein
41 Carbs
8 Fat

Prep Time: 15 minutes

Prepare dinner Time: 1 hr

Whole Time: 1 hr 15 minutes

Sancocho de Pollo, a hearty soup virtually like a stew, is a conventional dish within the Antioquia area of Colombia that mixes potatoes, yuca, corn, plantains, and rooster.

  • 1 1/2 teaspoons olive oil
  • 6 scallions, chopped
  • 1 medium tomato, chopped
  • 4 cloves garlic, chopped
  • 6 skinless rooster thighs on the bone
  • 1 cup chopped cilantro leaves and stems, divided
  • 3 medium crimson potatoes, peeled and chopped into 6 items (1 lb)
  • 10 ounces frozen yucca, about 3 to 4 items
  • 3 medium ears corn, reduce in half
  • 1/2 medium inexperienced plantain, peeled and chopped into 1″ items
  • 1 tsp cumin
  • 2 rooster bouillion cubes
  • In a big pot, saute scallions, onions and garlic in oil. Add tomatoes and saute one other minute.

  • Add rooster items and season with slightly salt. Saute a couple of minutes, then add yucca and plantain and fill pot with water.

  • Add rooster bullion, cumin and half of the cilantro and canopy pot.

  • Simmer on low for about 40 minutes. After 40 minutes, modify salt and add potatoes, prepare dinner and extra quarter-hour.

  • Add corn and prepare dinner a further 7 minutes or till corn is cooked.

  • Serve in massive bowls, and high with cilantro.

Serving: 1/sixth of recipe, Energy: 405kcal, Carbohydrates: 41g, Protein: 34g, Fats: 8g, Saturated Fats: 2g, Ldl cholesterol: 140mg, Sodium: 599.5mg, Fiber: 5.5g, Sugar: 10g

Key phrases: Hen Soup, colombian recipes, Pollo, Sancocho



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