Colombian Chicken Sancocho Recipe

Colombian Chicken Sancocho
Colombian Chicken Sancocho

Colombian Chicken Sancocho Recipe

Colombian Chicken Sancocho

Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of Antioquia, Colombia that combines potatoes, yuca, corn, plantains and meat. For me and my family this is the ultimate comfort food and is absolutely delicious. In Colombia “el almuerzo” is the main meal eaten in the afternoon and this is soup typically served with rice and avocado on the side. I used skinless lean chicken to lighten this up, but they typically cook this with the whole chicken, feet and all! The best way to eat this soup is with some salsa or cumbia music playing in the background… enjoy!!

  • Author: Melissa Owens


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 boullion cubes

salt to taste



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.

Keywords: Colombian Chicken Sancocho

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