Sancocho De Gallina Colombian Chicken Soup Recipes

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COLOMBIAN CHICKEN STEW: SANCOCHO



Colombian Chicken Stew: Sancocho image

Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 17

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habanero chile, chopped
2 cups chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
One 3-to 4-pound chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces

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 (CHICKEN OR HEN SANCOCHO)



Sancocho de Gallina (Chicken or Hen Sancocho) image

Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.

Provided by Erica Dinho

Categories     Main dish

Time 1h15m

Number Of Ingredients 11

3 ears fresh corn (cut into 3 pieces)
12 cups of water
½ cup aliños
1 big whole chicken
1 teaspoon salt
2 green plantains (peeled and cut crosswise into 2 inch pieces)
2 chicken bouillon cubes
6 medium white potatoes (peeled and cut in half)
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper

Steps:

  • In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
  • Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
  • Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving

SANCOCHO DE GALLINA



Sancocho de Gallina image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

12 to 14 cups water
1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces
2 stalks scallion, whole
1/2 white onion
2 sprigs of cilantro
1/4 cup olive oil
1 bunch scallions, about 8 chopped
1 tomato, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1/2 teaspoon ground cumin
14 teaspoon salt
1/4 teaspoon pepper
5 strands saffron
2 green plantains, broken by hand into pieces
2 yucca (cassava) peeled and cut into 2-inch pieces
4 red potatoes, cut into 2-inch pieces
2 ears of corn, kernels removed, optional
1/4 cup chopped cilantro leaves, plus more for garnish
3 chicken-flavored bouillon cubes
Salt and freshly ground black pepper
Avocado slices

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.

SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)



Sancocho De Gallina (Colombian Chicken Soup) image

This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!

Provided by Witch Doctor

Categories     Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

Steps:

  • In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
  • In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
  • As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
  • 30 minutes prior to the end of cooking, add the cut up plaintains.
  • 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
  • Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
  • Add the roux to the soup and stir to blend well.

Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2

SANCOCHO DE GALLINA RECIPE - (4/5)



Sancocho de Gallina Recipe - (4/5) image

Provided by bns0607

Number Of Ingredients 15

4 lb. chicken cut in pieces
16 cups water
1 pkg. (32 oz.) GOYA® Frozen Tropical Vegetable Mix
2 medium red potatoes, peeled, 2 inch diced
1/2 cup GOYA® Sofrito
2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced
5 packets GOYA® Powdered Chicken Bouillon
1 large onion, 2 inch diced
1 green plantain, peeled, 2 inch pieces
1 pkg. GOYA® Frozen Mini Ears Corn, each ear cut in half
8 whole sprigs cilantro
1 tsp. GOYA® Adobo with Cumin
2 packets GOYA® Sazón without Annatto
3 tbsp. minced fresh cilantro for garnish
Accompaniment: Colombian Hot Pepper Salsa

Steps:

  • 1. In pot, bring chicken and water to boil. Skim the froth and add remaining ingredients except cilantro garnish. Return to boil, lower heat and simmer until chicken is cooked and vegetables are tender, about 1 hour. Discard cilantro sprigs. 2. Garnish with minced cilantro and serve with salsa on side.

SANCOCHO DE POLLO



Sancocho De Pollo image

Make and share this Sancocho De Pollo recipe from Food.com.

Provided by Chef Zanna

Categories     Stocks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

8 chicken thighs
4 ears corn (cut in half)
4 large carrots (ea. cut in 4 equal chunks)
4 stalks celery, with leaves (ea. cut in 4 equal chunks)
2 medium sized yucca root, peeled
2 onions, chopped
1 head garlic, minced
2 cups cilantro, chopped (with stems)
2 teaspoons sazon goya con culantro y achiote (2 packets)
2 tablespoons chicken bouillon, by goya (2 cubes)
1 teaspoon salt
1/2 tablespoon white pepper
1/2 tablespoon black pepper

Steps:

  • You will need at least a 14 quart pot (a large soup pot). Fill it 1/4 full with water. Bring to a boil and add 1 tsp spoon of salt.
  • Peel the yucca root with a vegetable peeler. Cut off the ends, then cut it half lengthwise, then make three cuts in each half (giving you 8 chunks per yucca root).
  • Put the yucca root in the boiling water and let boil while you are cutting up th rest of your veggies (10 minutes).
  • All veggies are cut up in chunky pieces with the exception of the garlic. This allows for ease in distribution.
  • I prefer to mince my garlic in a pestle and mortar with a touch of salt for abrasion. But a small food processor works fine as well.
  • When chopping your cilantro -- cut the leafy tops off and give a rough chop, then mince the stems.
  • Add all of the veggies,chicken thighs, dry seasonings, garlic and minced cilantro stems to the soup pot and fill with water 1-2 inches above the veggies and chicken.
  • Cover and bring to a boil. Once the soup is boiling, turn the heat down to med-low, with the lid on. Let cook about 45 minute to one hour.
  • Add the chopped cilantro leaves 10-15 minute before serving.
  • In the end, each bowl of soup should have 1 chicken thigh, 1 section of corn, 2 chunks each of yucca root, carrot and celery and then pile on the broth.
  • My Abuela (grandmother) likes to add some potatoes (2) and green plantains (2). chopped in the same fashion as the other veggies, chunky and equally, so as to allow 2 pieces per bowl. I am personally not a big potato eater and prefer my plantains in the form of tostones or as a desert.

Nutrition Facts : Calories 305.9, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 440.3, Carbohydrate 24.9, Fiber 3.9, Sugar 5.2, Protein 19.6

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