Colombian Sancocho Recipes

SANCOCHO

Steps:

• Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
• While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
• Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

SANCOCHO ANTIOQUEñO O PAISA (PAISA REGION SOUP)

Steps:

• Place the beef and pork in a large pot, add about 12 cups of water, aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about 30 minutes. Add the corn and simmer for 30 minutes more.
• Add the plantains, yuca and potato and cook for 30 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.

EASY COLOMBIAN CHICKEN SANCOCHO RECIPE

Steps:

• Heat a large pot over medium heat
• Once hot add oil, scallions, onions, and garlic and saute for 1 minute
• Add tomatoes and continue to saute for 1 minute
• Add chicken and brown on all sides
• Season mix with salt and pepper
• Add yucca or sweet potato and then fill the pot with water
• Add chicken bouillon and half of the cilantro and bring to a boil
• Once boiling reduce heat to low and cover the pot
• Simmer on low for about 40-minutes and taste to measure seasoning. Add more if necessary
• Add potatoes and cook for an additional 15 minutes
• Add corn and cook for an additional 7 minutes or until corn is cooked
• Serve in large bowl topped with remaining cilantro

VEGETARIAN SANCOCHO

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
• Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
• Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

COLOMBIAN CHICKEN STEW: SANCOCHO

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

Steps:

• Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
• While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
• Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
• Before serving, garnish with chopped cilantro. Serve with avocado slices.