Sancocho de PolloChicken and Root Vegetable Stew
A rustic Colombian chicken stew with plantain, cassava, potato, and corn simmered in a rich broth until everything is tender and full of flavor. It is hearty, brothy, and built for sharing straight from the pot.
Prep
30m
Cook
1h 35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 1.5kgWhole Chicken (cut into pieces)
- 2pcsPlantain (peeled and cut into thick pieces)
- 500gCassava Root (peeled and cut into chunks)
- 500gPotato (peeled and cut into chunks)
- 2pcsCorn Cob (cut into pieces)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 4gCumin Powder
- 14gSalt
- 3gBlack Pepper
- 2.2lChicken Stock
Accompaniments
- 15gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the chicken and chicken stock in a large pot. Bring to a boil, skim the surface, then lower the heat.
- 02
Add the onion, garlic, and cumin powder. Simmer until the chicken reaches 74°C (165°F) and is tender.
- 03
Transfer the chicken to a clean tray. When cool enough to handle, remove the meat from the bones and cut it into bite-size pieces.
- 04
Add the plantains, cassava root, potato, and corn cobs to the broth and simmer until fully tender.
- 05
Return the chicken meat to the pot, season with the salt and black pepper, and heat through.
- 06
Stir in the fresh coriander and serve hot.
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