Authentic Chicken Sancocho Recipe
Sancocho, a traditional Colombian stew, is a beloved dish that transcends borders and warms the hearts of those who savor its rich, aromatic flavors. This chicken sancocho recipe takes you on a journey through the vibrant culinary landscape of Colombia, where the combination of tender chicken, root vegetables, and a medley of spices creates a symphony of taste that is sure to delight your senses.
Originating from the Andean region of Colombia, sancocho has become a staple in households across the country, with each family putting their own unique twist on the classic recipe.
Whether you’re looking for a comforting meal on a chilly day or seeking to explore the depths of Colombian cuisine, this chicken sancocho is a dish that will captivate your palate and leave you craving more.
❤️ Why You’ll Love This Recipe ❓
Chicken sancocho is a true gem in the culinary world, boasting a flavor profile that is both bold and balanced. The combination of succulent chicken, starchy root vegetables, and a medley of fragrant spices creates a dish that is not only deeply satisfying but also incredibly nourishing. The texture contrast between the tender chicken and the creamy, starchy vegetables is simply divine, making every bite a delightful experience.
What sets this recipe apart is its accessibility and versatility. With readily available ingredients and a straightforward preparation process, you can easily recreate the authentic flavors of Colombia in your own kitchen. Moreover, the recipe lends itself well to various dietary preferences, allowing you to tailor it to suit your needs without compromising the essential elements that make it so special.
🛒 What You Need to Prepare Chicken Sancocho ❓
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 large potato, peeled and diced
• 1 yuca (cassava), peeled and diced
• 2 ears of corn, cut into 2-inch pieces
• 1 plantain, peeled and sliced
• 8 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste
• Chopped cilantro for garnish
The beauty of this chicken sancocho is that most ingredients are pantry or freezer staples. The combination of aromatic spices, starchy vegetables, and tender chicken creates the Colombian-inspired flavor profile that has made this hearty stew a perennial favorite.
📝 How to Make Chicken Sancocho Step-by-Step ❓
• Step 2: In the same pot, add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
• Step 3: Stir in the ground cumin, coriander, and turmeric, and cook for 1 minute to toast the spices.
• Step 4: Add the diced potato, yuca, corn, and plantain to the pot. Pour in the chicken broth and add the bay leaves. Season with salt and pepper to taste.
• Step 5: Return the browned chicken pieces to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.
• Step 6: Adjust seasoning with salt and pepper as needed. Serve the chicken sancocho hot, garnished with chopped cilantro.
⏱️ Timing Overview
• Cooking time: 60 minutes
• Total time: 80 minutes
Compared to traditional Colombian sancocho recipes, which can take up to 2 hours to prepare, this chicken sancocho saves you 40% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 35g
• Carbohydrates: 43g
• Fat: 12g
• Fiber: 6g
• Sodium: 887mg
These chicken sancocho provide approximately 70% of your daily protein requirements and 25% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Omit the potato and plantain, and increase the amount of yuca and other low-carb vegetables like cauliflower or zucchini.
• Dairy-free adaptation: Use a dairy-free broth, such as vegetable or bone broth, instead of chicken broth.
• Added protein: Add extra protein by including shredded rotisserie chicken or cooked shrimp in the stew.
• Boost vegetables: Increase the amount of vegetables, such as spinach, kale, or bell peppers, to make the dish even more nutrient-dense.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the chicken sancocho.
🍽️ Serving Suggestions
• Pair the stew with a fresh, crisp salad for a complete and balanced meal.
• Complement the chicken sancocho with a side of avocado, fresh cilantro, and a squeeze of lime juice for a classic Colombian touch.
• For a heartier meal, serve the sancocho alongside fried plantains or arepas, a traditional Colombian corn cake.
• Create a Colombian-inspired platter by serving the sancocho with other regional dishes, such as pico de gallo, patacones (fried green plantains), and refreshing tropical fruit juices.
❌ Common Mistakes to Avoid
• Skimping on the spices: The blend of cumin, coriander, and turmeric is essential for capturing the authentic Colombian flavor profile, so be sure to use the recommended amounts.
• Not browning the chicken: Taking the time to brown the chicken pieces before simmering them in the stew adds a wonderful depth of flavor that shouldn’t be overlooked.
• Failing to adjust seasoning: Taste the sancocho throughout the cooking process and adjust the salt and pepper as needed to ensure a well-balanced flavor.
• Omitting the bay leaves: The bay leaves are a key ingredient that lend their distinct aroma and subtle bitterness to the overall dish.
🧊 Storing Tips for the Recipe
These chicken sancocho retain their quality remarkably well:
• Freezing unbaked: Prepare the stew up to the point of adding the chicken, then allow it to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and then add the chicken before simmering as directed.
• Freezing baked: Allow the cooked sancocho to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then gently reheat on the stovetop, adding a splash of broth or water to restore the desired consistency.
• Reheating: When ready to serve, gently reheat the sancocho on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, being mindful not to overcook the vegetables.
❓ FAQs
Can I make chicken sancocho ahead of time?
Yes, chicken sancocho is an excellent make-ahead dish. You can prepare the entire stew up to 4 days in advance and store it in the refrigerator in an airtight container. When ready to serve, simply reheat the sancocho on the stovetop or in the microwave until heated through. The flavors will actually improve as the dish sits, making it a great option for meal prepping or entertaining.
Can I substitute the chicken with another protein?
Absolutely! While chicken is the traditional protein used in Colombian sancocho, you can easily substitute it with other meats, such as beef or pork. You can also use a combination of proteins, like shredded rotisserie chicken and cooked shrimp, to add variety to the dish. Just be sure to adjust the cooking time accordingly based on the protein you choose.
Is there a way to make this recipe more dietary-friendly?
Yes, there are several ways to adapt this chicken sancocho recipe to suit various dietary needs. For a lower-carb version, you can reduce or omit the potato and plantain, and instead use more yuca or other low-carb vegetables like cauliflower or zucchini. For a dairy-free option, use a dairy-free broth, such as vegetable or bone broth, instead of chicken broth. And to boost the protein, you can add extra shredded chicken or cooked shrimp to the stew.
What do I do if the vegetables are not cooking evenly?
If you find that some of the vegetables are not cooking at the same rate as others, you can try a few troubleshooting techniques. First, make sure to cut all the vegetables into similarly sized pieces to ensure even cooking. If certain vegetables, like the yuca or potatoes, are taking longer to soften, you can parboil them for a few minutes before adding them to the stew. This will help them cook more evenly with the other ingredients. Additionally, be sure to adjust the heat and cooking time as needed to ensure all the vegetables reach the desired tenderness.
Can I add any extra ingredients or make variations to this recipe?
Absolutely! The beauty of this chicken sancocho recipe is its versatility. You can easily add extra vegetables, such as spinach, kale, or bell peppers, to boost the nutritional value and create new flavor combinations. You can also experiment with different herbs and spices, like cilantro, oregano, or smoked paprika, to put your own spin on the dish. Additionally, you can switch up the protein by using shredded rotisserie chicken, cooked shrimp, or even a combination of both.
Conclusion
These authentic chicken sancocho represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a comforting weeknight dinner or as the centerpiece of a Colombian-inspired feast, they’re sure to impress with their rich, aromatic broth and tender, flavorful chicken. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, this chicken sancocho demonstrates that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process.
So, gather your loved ones, prepare this delightful stew, and embark on a culinary journey that celebrates the vibrant and comforting essence of Colombian cuisine.
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Authentic Chicken Sancocho Recipe
- Total Time: 80 minutes
Ingredients
• 1 whole chicken, cut into 8 pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 large potato, peeled and diced
• 1 yuca (cassava), peeled and diced
• 2 ears of corn, cut into 2-inch pieces
• 1 plantain, peeled and sliced
• 8 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste
• Chopped cilantro for garnish
Instructions
• Step 1: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
• Step 2: In the same pot, add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
• Step 3: Stir in the ground cumin, coriander, and turmeric, and cook for 1 minute to toast the spices.
• Step 4: Add the diced potato, yuca, corn, and plantain to the pot. Pour in the chicken broth and add the bay leaves. Season with salt and pepper to taste.
• Step 5: Return the browned chicken pieces to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.
• Step 6: Adjust seasoning with salt and pepper as needed. Serve the chicken sancocho hot, garnished with chopped cilantro.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Lunch
- Cuisine: Americans
Nutrition
- Serving Size: 6 servings
- Calories: 406
- Sodium: 887mg
- Fat: 12g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 35g
Keywords: Authentic Chicken Sancocho Recipe
