Best Colombian Sancocho Recipes

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

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

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 (COLOMBIAN BEEF AND PLANTAIN SOUP)

Sancocho (Colombian Beef and Plantain Soup) image

Provided by Bryan Miller

Categories soups and stews, appetizer

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds oxtail, usually sold in 2-inch-long pieces
5 scallions
6 large garlic cloves, peeled and crushed
10 sprigs fresh cilantro
2 tablespoons coarse salt
Freshly ground black pepper, to taste
Paprika, to taste
1 1/2 pounds lean stew beef, cut into bite-size cubes
3 green plantains
1 1/2 pounds frozen yuca

Steps:

Remove all excess fat from the oxtail. In a deep soup pot, place the oxtail, scallions, garlic, cilantro, salt, pepper and paprika. Cover with 6 quarts water, and let stand for 10 minutes.
Bring liquid to a rolling boil, and cook for 10 minutes, skimming off the fat. Lower heat, cover and simmer for 45 minutes.
Return soup to a boil, and add the stew beef. Cook for 5 minutes at a low boil while skimming off fat. Return to a simmer, and cook 45 additional minutes.
Peel the plantains. Cut them into 2-inch pieces. Add the plantains and the yuca to the soup, one piece at a time, making sure the soup continues to simmer as you add them. Simmer for another 45 minutes. Serve with aji pique; diners can add the sauce to the soup to taste. If desired, white rice can be added to the soup at the table.

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

Ingredients

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

COLOMBIAN SANCOCHO

Colombian Sancocho image

This is another favorite in my household. I have addapted this recipe for the slow cooker, I like to leave it cooking while we go to church on Sundays. But it works just as well on the stove top and even better over a fire pit, with shorter cooking times. And if you ever have a killer hang over, this soup will fix you right up! That is why it is traditionally eaten the day after a big party. This soup can easily be made with any combination of the proteins and is also made with seafood. I have not prepared with seafood yet, but would imagine that you have to let the veggetables cook by themselves for a while before adding in the fish as it is more delicate.

Provided by La_Nanita

Time 6h30m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts, cubed
5 medium potatoes, halved
2 carrots, sliced into thick sections
1 cup yucca root, peeled and cut (or use a small bag of frozen Yucca)
1 plantain, ripe and cut into 1-inch sections with skin on
1 medium onion
2 tablespoons cilantro, fresh and chopped
3 cabbage leaves, cut into thick strips
sazon goya
10 -15 cups water
salt, Pepper, and Adobo to taste

Steps:

Cut and peel all veggetables and protein as needed.
Place all of the veggetables on the bottom of a 5 quart slow cooker.
Layer all of the proteins on top of the veggetables.
Add Sazon to 2 cups of water and stir well. Pour water over proteins.
Sprinkle proteins with a liberal amount of Adobo.
Pour in water until the slow cooker is full.
Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.

Nutrition Facts : Calories 314.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 165.8, Carbohydrate 43.5, Fiber 4.8, Sugar 6.4, Protein 27.8

COLOMBIAN CHICKEN SANCOCHO

Colombian Chicken Sancocho image

How to make Colombian Chicken Sancocho

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

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 bullion cubes
salt to taste

Steps:

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.