Colombian Sancocho (Chicken Soup)

One of my favorite recipes is one that is served nearly every afternoon at my boyfriend’s Grandmother’s house in Cali, Colombia. By late morning, when the soup starts to simmer the house smells so friendly and inviting. If you take a walk through the neighborhood you’ll smell much the same thing from wafting out from all of the windows in the city, smelled of this soup.

Sancocho is an inexpensive yet supremely nutritious recipe. Despite the fact that it is so hot in most places in Colombia, soup is very popular. There is a recipe for every region in Colombia. In Bogota I tried the traditional Ajiaco, which is a potato chicken soup. On the coast I loved Sancocho de Pescado. But Ciona’s Sancoho de Gallina (chicken) was my favorite (personally, I skip the corn, but over there it’s tradition).

½ of a whole chicken with giblets
1 yucca root, cubed
1 unripe plantain, cubed
1 celery stalk, diced
1 green onion, diced
2 tomatoes, diced
1 teaspoon dried basil
2 cloves of garlic, minced
sea salt
pinch of pepper
10 cups water

Saute the onion, garlic, celery, tomato, and paprika, in the dry pot until soft.

Add the chicken, skin down and saute for 3 or 4 minutes. Add water and tbsp of salt. Once the soup is boiling add yucca and plantain. Reduce to a simmer. Simmer until the yucca and plantain are very soft. Serve with cilantro and avocado on top.

This Sancoho recipe was one of the four recipes US Wellness posted up on their Featured Chef page last week. I am really dying to post the plantain recipe for you all but I thought I’d wait and do a whole entire post on plantain. Plantain is a staple in Latin America and I fell in love with it while I was there. (Yeah I know, it’s too much fiber for me and I’m allergic to bananas so for the most part I stay away but I do so love it and want to share the endless possibilities with you all.)

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