Sancocho Colombiano

Sancocho Colombiano is a generous, comforting soup-stew rooted in Colombia’s countryside traditions and shared at family gatherings, often simmered in big pots and served with sides that invite everyone to build their perfect bowl. In many households, the cook chooses one main protein; this version celebrates the rustic charm of chicken, along with hearty tubers and sweet maize aromas, and it is commonly enjoyed alongside fluffy bowls of white rice, creamy slices of avocado, and a bright squeeze of lime. Regional nuances abound, but the spirit is the same: a nourishing, slow-simmered meal that brings people together.

Ingredients

• 3 lb bone-in, skin-on chicken (drumsticks and thighs work well)
• 12 cups water
• 2 ears corn on the cob, cut into chunks
• 1 large yuca (cassava), peeled and cut into thick batons
• 2 potatoes, peeled and cut into large chunks
• 1 large green plantain, peeled and cut into thick rounds
• 1 large onion, diced
• 2 medium tomato, diced
• 4 cloves garlic, minced
• 1 bunch cilantro, roughly chopped (reserve some for garnish)
• 4 scallions, sliced
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• salt, to taste
• Freshly ground black pepper, to taste
• 1 bay leaf (optional)
• 1/2 teaspoon dried oregano (optional)
• To serve: warm white rice, ripe avocado, wedges of lime

Preparation

1. Season the chicken generously with salt, black pepper, and the ground cumin.
2. Prep the produce: peel and chunk the yuca, slice the green plantain, chunk the potatoes, and cut the corn on the cob into rounds. Dice the onion and tomato, mince the garlic, and chop the cilantro and scallions.
3. Warm the vegetable oil in a large heavy pot over medium heat. Add the seasoned chicken and sear, turning once, until lightly golden, about 8 minutes.
4. Add the diced onion, minced garlic, and diced tomato. Cook, stirring, until softened and aromatic, about 5 minutes.
5. Pour in the water, add the optional bay leaf and oregano, and bring to a gentle boil. Reduce to a steady simmer and cook to build flavor, about 30 minutes.
6. Add the yuca, green plantain, corn on the cob, and potatoes. Simmer until the tubers are tender and the broth tastes rich, about 25 minutes, adjusting heat to keep a gentle bubble.
7. Taste and adjust with more salt and black pepper as needed. Stir in most of the chopped cilantro and the scallions, then let the pot rest off heat for 5 minutes so the flavors meld.
8. Serve hot. Ladle generous portions of broth, vegetables, and pieces of chicken into bowls. Offer white rice, avocado, and lime at the table.

How to Enjoy

Set out warm bowls of Sancocho and let each guest personalize their serving. Spoon some white rice into the bowl, ladle in broth with a mix of tender yuca, green plantain, soft potatoes, and sweet rounds of corn on the cob, then add a piece of succulent chicken. Finish with a creamy slice of avocado and a bright squeeze of lime. For the best texture, enjoy it right away while everything is hot; the hearty components hold their shape, and the broth stays vibrant. If you prefer a slightly thicker body, let the bowl sit for 2 minutes before eating so the starches can settle and enrich the broth a touch.

Tips and Notes

• Cut the yuca into large pieces so it stays intact; it should be tender to the core by around 25 minutes of simmering once added.
• Green plantain brings body and a gentle, earthy sweetness; keep slices thick to avoid breaking apart during the final 20 minutes of simmering.
• Adjust seasoning gradually. Add a pinch of salt at a time and a twist of black pepper until the broth tastes full and balanced.
• For a brighter finish, stir a handful of chopped cilantro and a few scallions right before serving.
• If reheating, bring gently to a simmer for about 5 to 7 minutes, adding a splash of hot water if the broth has thickened.