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Colombian Chicken Sancocho

Name: Colombian Chicken Sancocho
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Colombia
Ingredients: 500g chicken pieces; 2 medium onions; 3 cloves garlic; 2 medium potatoes; 1 medium yucca; to taste salt and black pepper

📍 Colombia

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

Colombian Chicken Sancocho: a grandmother's dish that makes us feel at home.

I'll never forget the first time my grandmother made me a chicken sancocho. It was a rainy day and I was sick, and she brought me a pot full of that rich and thick broth that made me feel better in an instant. I remember sitting at the table, with the pot in front of me, and my grandmother smiling as she served me a spoonful. The flavor of the sancocho took me to a childhood place that seemed to have disappeared, but that would always be present in my memories.

The secret to Colombian chicken sancocho is the perfect combination of ingredients. The chicken is cooked slowly in a broth of vegetables and tubers, which become a soft and creamy mass. The chopped onion and garlic are sautéed in oil until they're golden, and then the chicken is added, cooking until it's tender and juicy. Meanwhile, the vegetables and tubers are added to the pot, each one adding its own flavor and texture to the sancocho.

The key to a good sancocho is patience. You can't rush the cooking process, as the chicken and vegetables need time to absorb all the flavors and textures of the broth. My grandmother always told me that sancocho is like a relationship: it takes time and effort for everything to come together well. And when it does, the result is something truly special.

To prepare a Colombian chicken sancocho, you'll need the following ingredients:

- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 cloves of garlic, chopped
- 2 carrots, chopped
- 2 bell peppers, chopped
- 2 potatoes, chopped
- 1 zucchini, chopped
- 1 cup of white rice
- 2 cups of fresh cilantro, chopped
- Salt and black pepper to taste
- Vegetable oil for frying

To start, heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until they're golden. Then, add the chicken and cook until it's tender and juicy. Add the vegetables and tubers and cook for 20-25 minutes, or until they're soft and creamy. Add the white rice and cook for another 5 minutes. Serve the sancocho hot, with a touch of fresh cilantro and a bit of salt and pepper to taste.

This chicken sancocho is a dish that makes us feel at home, like we're sitting at my grandmother's table, surrounded by family and the food that nourishes us beyond just our bellies. It's a reminder that food is not just for satisfying our hunger, but also for connecting us with our memories and with others.

🛒 Ingredients

4 servings

500g chicken pieces
2 medium onions
3 cloves garlic
2 medium potatoes
1 medium yucca
to taste salt and black pepper

👨‍🍳 Step-by-step instructions

Step 1: Heat a little oil in the pot and sauté the onions and garlic until they're soft. Then, add the chicken pieces and cook until they're golden brown on all sides.
Step 2: Add the potatoes, yucca, salt, and pepper, and cover with water. Bring to a boil, then reduce the heat and cook for 40 minutes or until the meat is tender and the vegetables are cooked.

💡 Chef's tip

For the sancocho to be perfect, it's essential not to fill the pot too much, so the ingredients have room to cook evenly. It's also important not to forget to add a bit of fresh cilantro at the end, to give it a touch of freshness and aroma.

📝 Our take

This Colombian Chicken Sancocho recipe is an authentic gastronomic experience that transports the diner to the essence of Colombian cuisine. The combination of flavors and textures is sublime, and the aroma that the ingredients give off while cooking is irresistible. When you try it, you'll understand why this dish is a classic in Colombia, and you'll be carried away by the passion and tradition behind each spoonful.

🍷 Wine & food pairing

Pair it with a young red wine from the DO Ribera del Duero: its tamed fruit cuts the fat of the stew and complements the richness of the flavors. The acidity and tannins of the wine balance the richness of the dish, creating a perfect pairing.