Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.
I have fond memories in Colombia of large family gatherings where they would get fresh chickens right from the farm and make this on an open fire in the biggest pot I have ever seen. Eating this soup in the Andes mountains with cumbia music in the background just doesn’t get any better for me. Watching Disney’s new movie Encanto made me crave this soup so I remade it (such a great movie!)
Comfort Food For My Soul – hearty, brothy, and deeply comforting
Wholesome Ingredients – Loaded with tender chicken, potatoes, yucca, corn, and plantain
Dietary Restrictions – Naturally gluten-free, dairy-free and family-friendly
One Pot Meal – But also delicious with rice and avocado on the side
There are many different versions of sancocho as it is a popular meal in several Latin American countries, like Puerto Rico and the Dominican Republic. Colombians typically cook sancocho with a whole chicken – feet and all – but I used skinless chicken thighs to lighten it up.
Sancocho Ingredients
Below are the ingredients in my Colombian chicken sancocho recipe (see recipe card below for exact measurements):
Poultry: Bone-in skinless chicken thighs, you can also use a whole cut up chicken, bone-in breasts or drumsticks.
Veggies: Scallions, tomatoes, potatoes, frozen or fresh peeled yuca, corn, green plantain, garlic
Yuca, also called cassava, is a starchy root vegetable similar to a potato and can be found fresh or frozen in many supermarkets. If you buy fresh yuca, you will need to peel and cut it before cooking. I think frozen yuca is easier to use since it comes ready to cook.
What can I use instead of yuca?
If you can’t find yuca, you can substitute it with more plantains and potatoes.
What is sancocho served with?
It’s typically served with rice and avocado on the side. You could also add Aji Picante for a spicy kick.
How to Store, Freeze, and Reheat
Sancocho is better the next day in my opinion and it’s perfect for freezing. I like to store it in individual containers, so I can pull it out later for an easy lunch. If you still have leftovers after four to five days, freeze the rest for up to three months. Thaw the soup overnight in the fridge and reheat it in the microwave or on the stove before eating.
More Chicken Soup Recipes You’ll Love:
Chicken and Avocado Soup
Chicken Enchilada Soup
Chipotle Chicken Zucchini “Fideo” Soup
Crock Pot Picante Chicken and Black Bean Soup
Sofrito Chicken Stew
Sancocho De Pollo (Colombian Chicken Sancocho)
1
Cals:405
Protein:34
Carbs:41
Fat:8
Fiber:5.5
Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.
Course: Dinner, Lunch, Soup
Cuisine: Colombian
Prep: 15 minutesmins
Cook: 1 hourhr
Total: 1 hourhr15 minutesmins
WW Points
Yield: 6servings
Serving Size: 1/6th of recipe
Ingredients
1 1/2 teaspoons olive oil
6 scallions , chopped
1 medium tomato , chopped
4 cloves garlic , chopped
6 skinless chicken thighs on the bone
1 cup chopped cilantro leaves and stems , divided
3 medium red potatoes , peeled and chopped into 6 pieces (1 lb)
10 ounces frozen yucca , about 3 to 4 pieces
3 medium ears corn , cut in half
1/2 medium green plantain , peeled and chopped into 1″ pieces
1 tsp cumin
2 chicken bouillion cubes
8 cups water
Instructions
In a large pot, saute scallions 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 8 cups 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.
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