Chicken Sancocho: Easy in 7 Steps

Hello, friends! Today we have a recipe that is a classic of Colombian cuisine: chicken stewThis dish is perfect for any occasion and is sure to bring back memories of grandma’s house in Colombia.

This is a recipe that has a particular comforting flavor and the ability to bring the family together around the table, the chicken stew It’s much more than a soup, it’s a whole experience.

About chicken sancocho

He stew It is a traditional dish from Colombia and other Latin American countries. In Colombia each region has its own version of this dish. Typical meat or chicken soup. If we talk about the chicken stew In particular, they all share one element in common: the use of Creole chicken, fresh vegetables and a broth Tasty. This soup is especially popular at family gatherings and celebrations, often served with white rice, avocado and chili.

Different types of sancocho that exist in Colombia

Typical food in Colombia is very abundant and full of flavors, as it is a country with great culinary diversity, a fact that is not new. Colombia is known for its Hearty dishes and distinctive flavoursThere are also many types of sancocho, each with its own regional variations. Here I share some of the most popular ones:

1. Chicken Stew: Typical of the Cauca Valley.
2. Fish Stew: Common on the Caribbean coast.
3. Cola Sancocho: Made with oxtail, popular in the Coffee Region.
4. Three-phase Sancocho: Includes three types of meat (pork, chicken and beef).
5. Beef Rib Sancocho: Traditional in the Andean region.
6. Tripe Stew: Made with beef tripe.

Each version reflects a great Cultural diversity and geography of the country, where a dish is adapted to the ingredients and different local traditions. Although the chicken stewwhich brings us together today, has different variants, also depending on the region.

Chicken Sancocho according to the different regions

He chicken stew It is a traditional soup in many regions of Colombia, and each has its own variation of this dish. Below are some of the main regions where it is especially popular and their characteristics:

• Cauca Valley: In the Cauca Valley, chicken sancocho is one of the most emblematic dishes, especially in the city of Cali. It is characterized by its deep flavor and the use of native chicken, which provides a unique texture and flavor. It is commonly served with white rice, avocado, and homemade chili.
• Antioch: In Antioquia, sancocho de gallina is also very popular and is often prepared at large family gatherings and parties. It is often served with hogao (a tomato and onion sauce) and arepas. In this region, the soup can be thicker and richer in flavor.
• Colombian Caribbean: On the Caribbean coast of Colombia, sancocho de gallina is known for including local ingredients such as yams, and sometimes fish and seafood. The result is a lighter, fresher soup, ideal for the region’s warm climate.
• Coffee Axis: In the Coffee Region, sancocho is prepared using fresh, local vegetables, such as creole potatoes and yuca. It is common for the broth to be very aromatic thanks to the addition of fresh herbs such as cilantro and parsley.

History and origin of sancocho

He origen from Colombian sancocho dates back to pre-Columbian times with indigenous, African and Spanish influences. Before the arrival of the Spanish in Colombia, indigenous communities already had their own ways of cooking food.

• Cooking of meats and vegetables in a large pot with water was common in many cultures.

With the arrival of the Spanish conquistadors in the 16th century, new ingredients were introduced, such as beef. beef and pork, onion, garlic and cilantroThese elements were incorporated into local culinary practices and gave rise to variations in local dishes and of course in sancocho.

4 Tips and tricks for a spectacular chicken stew

1. Creole hen: Using native chicken instead of commercial chicken will give the sancocho a more authentic and deeper flavor.
2. Homemade broth: If you have time, make a homemade chicken broth to use as a base instead of the bouillon cubes. This will further enhance the flavor.
3. Cooking time: Don’t be in a hurry. The key to a good sancocho is to cook it slowly so that all the flavors blend well.
4. Fresh vegetables: Use fresh, good quality vegetables. This will make a big difference in the final taste of the dish.

Chicken sancocho: a delicious variation

For those who prefer a slightly lighter version, the chicken stew It is an excellent alternative. Simply replace the hen with chicken and follow the same steps as the basic recipe. The chicken cooks faster and gives the sancocho a slightly different but equally delicious flavor.

Essential ingredients in traditional chicken stew

We have seen that the chicken stew It can be prepared in different ways depending on the specific place where we are, but in general this dish usually has particular ingredients that are repeated:

• Chicken, corn on the cob, green plantains, yuca, potatoes, carrots, onions, garlic, paprika, tomatoes, celery, cilantro, green onions, and seasonings such as salt and pepper.

What is the difference between sancocho de gallina and sancocho de pollo? The main difference It is the type of meat used. Hen has a more intense flavor and requires more cooking time than chicken, which gives the broth a deeper flavor.

How to make a Colombian chicken sancocho?

We have arrived at the moment we were waiting for, this recipe leaves us with many topics to talk about, to understand even better. The Colombian chicken sancocho follows the basic recipe that we leave you here below, but we recommend that you pay attention to it. special attention to the quality of the ingredients and cooking time to achieve a tasty and flavorful broth.

Prepare a Colombian chicken stew It is a rewarding experience that will allow you to enjoy a dish full of tradition and flavour. I hope you enjoy preparing and tasting this dish. Until the next recipe, fellow cooks!

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Chicken stew recipe

Yield: 4 servings

Preparation time: 45 minutes

Ingredients:

• 1 whole chicken or hen (approx. 1.5 kg), cut
• 4 large potatoes, peeled and coarsely chopped
• 2 green bananas, chopped into medium pieces
• 1 medium yuca, peeled and chopped
• 1 large onion, finely chopped
• 2 medium tomatoes, peeled and chopped
• 2 liters of chicken broth
• 1 tablespoon of saffron
• 1 handful fresh parsley, chopped
• 1 bunch fresh cilantro, chopped
• 1 package of “Picados” (includes garlic, onion, pepper)
• 1 pinch of salt to taste
• 1 cup grated potato and yuca

How to make chicken sancocho:

1. In a large pot, bring the chicken broth to a boil. Once the broth is boiling, add the chicken or hen and cook for 30 minutes.
2. Add the plantains and yuca to the broth with the chicken. Cook for 15 minutes.
3. Meanwhile, in a frying pan, fry the onion and tomato with a little oil until soft and fragrant. Then add them to the pot with the sancocho.
4. Add the chopped potatoes, grated potato and yuca, saffron, parsley, cilantro, chopped garlic, onion, pepper, etc. and salt to taste to the pot. Mix all the ingredients well.
5. Allow to cook over medium heat for 20 more minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Let the sancocho rest for a few minutes before serving.
7. Serve the sancocho hot in deep plates, accompanied by fresh salad, corn and/or avocado. If desired, remove some pieces of chicken and make a stew with tomato, onion, garlic and pepper to accompany it. A good additional accompaniment is rice.