Sancocho is a traditional latin soup found in many Latin American countries, including Colombia.
Colombian sancocho is a hearty soup or even stew that combines yuca, potatoes, corn, plantains and meat, usually chicken.
Typically, Colombian sancocho is served with avocado, white rice and ají picante.
- 3-4 lbs Chicken Cut into 8 Pieces
- 5 Cloves Garlic, Chopped
- 3 TBSP Olive Oil
- 2 Large Yellow Onions, Finely Chopped
- 2 Large Tomatoes, Cored, Peeled, Seeded and Chopped
- 2 Bay Leaves
- 2 Ripe Plantains, Peeled and Cut into 2" Long Chunks
- 2 Green Plantains, Peeled and Cut into 2" Long Chunks
- 1 1/2 lbs Small Red Potatoes, Peeled
- 1 tsp Cumin
- 14 Cups Chicken Broth
- 1 Large Bunch Cilantro, Stems Tied Together with Kitchen String
- 2 Yucca, Peeled and Cut into 2" Pieces
- 4 Ears Corn, Husked and Quartered
- Salt & Pepper to Taste
Heat the oil in a large stockpot over medium heat for 1 minute.
Add the onions and garlic and cook until they're soft and transparent, stirring occasionally.
Add the tomatoes, bay leaves, and cumin and continue to cook 5 more minutes
Add chicken pieces and season with salt. Sauté a few minutes, then add cilantro, yucca and green plantains and fill pot with chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
Remove the chicken from the pot and set it aside. Add the potatoes, ripe plantains and corn and simmer, uncovered, until potatoes are tender.
Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
Serve hot in large bowls. Delicious with rice, aji sauce, avocados and arepas.