Colombian Chicken Stew: Sancocho Recipe

Name: Colombian Chicken Stew: Sancocho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 habenero chile, chopped; 2 cup chopped fresh cilantro leaves; 1 gallon water; 3 low-sodium chicken bouillon cubes; 1 tablespoon ground cumin; Salt and pepper; 1 (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

Servings: persons

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 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
1 (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

1
In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
2
In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper.
3
Bring to a boil, lower the heat, and simmer for 30 minutes.
4
Add the chicken and simmer for another 20 minutes.
5
Add the yucca and green plantain and simmer for 10 minutes more.
6
Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
7
In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree.
8
Stir the puree into the soup, season with salt and pepper, and serve.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 cloves garlic, 3 medium carrots, chopped, 1 red bell pepper, cored, seeded, and chopped, 1 green bell pepper, cored, seeded, and chopped, and more.

Yes, Colombian Chicken Stew: Sancocho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Colombian Chicken Stew: Sancocho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions