Colombian sancocho is one of the country’s most iconic comfort foods and a beloved dish for family gatherings. This hearty soup combines meat, root vegetables, plantains, and corn in a slow-cooked broth packed with rich flavor.
Among the many regional variations found throughout Colombia, chicken hen sancocho is considered one of the most traditional and culturally representative versions. It is commonly prepared for family celebrations, weekend gatherings, and outdoor river picnics.
More than just a soup, sancocho is a symbol of Colombian culinary heritage and is traditionally served as a complete meal alongside rice, avocado, and homemade hot sauce.
Ingredients
- 1.5 kg chicken hen, cut into pieces
- 3 liters water
- 500 g cassava/yuca, peeled (about 2 cups chunks)
- 500 g Colombian yellow potatoes (about 3 cups)
- 400 g green plantain (2 medium plantains)
- 300 g corn on the cob, cut into pieces (2 ears)
- 200 g green onions, chopped (4 stalks)
- 150 g tomatoes, chopped (2 medium tomatoes)
- 20 g garlic, minced (4 cloves)
- 10 g ground cumin (2 teaspoons)
- 15 g fresh cilantro, chopped (1 cup)
- 10 g salt (2 teaspoons)
- 5 g black pepper (1 teaspoon)
Preparation
- Prepare the broth, place the hen in a large pot with the water, half of the green onions, garlic, salt, and pepper. Simmer for about 1 hour until the meat begins to become tender.
- Make the flavor base, sauté the remaining green onions with the tomatoes and cumin for about 5 minutes until fragrant and slightly thickened.
- Add the vegetables, stir the plantains, corn, and sautéed mixture into the broth. Cook for about 20 minutes so the ingredients release their flavors.
- Cook the root vegetables, add the cassava and potatoes. Continue cooking for 30 to 40 minutes until the cassava is tender and the potatoes naturally thicken the broth.
- Finish the soup, add most of the chopped cilantro and cook for 5 additional minutes. Adjust seasoning if needed.
- Serve hot, divide the meat, vegetables, and broth into bowls and garnish with the remaining cilantro.
Chef’s Tips
- Use free-range hen whenever possible for a more authentic flavor.
- Avoid stirring the potatoes too much to keep them from completely breaking apart.
- Simmer gently for the best broth development.
- For a thicker soup, allow a few potatoes to break down naturally during cooking.
Traditional Variations
- Three-meat sancocho made with beef, pork, and chicken.
- Fish sancocho popular in coastal and river regions.
- Beef rib sancocho found in several Andean areas.
- Valle del Cauca-style hen sancocho, one of the country’s most recognized versions.
Traditional Serving Style
Serve the sancocho piping hot in deep bowls. It is traditionally accompanied by white rice, fresh avocado, Colombian hot sauce, and additional chopped cilantro. Fresh tropical fruit juices are common beverage pairings.
Recommended Side Dishes
- White rice
- Fresh avocado
- Colombian hot sauce
- Traditional arepas
- Lulo or passion fruit juice
Did You Know?
Sancocho reflects the blending of Indigenous, African, and Spanish culinary traditions that helped shape Colombian cuisine.
In many parts of Colombia, preparing sancocho during riverside family gatherings remains a cherished tradition that continues today.
Frequently Asked Questions
Yes. Regular chicken is often used when hen is unavailable. However, hen provides the deeper flavor and traditional character associated with authentic Colombian sancocho.
Sancocho typically includes generous portions of meat, root vegetables, plantains, and corn cooked together in a rich broth. It is usually served as a complete main course.
Absolutely. Many cooks believe the flavor improves after resting for several hours. Simply refrigerate and reheat gently before serving.
Colombian yellow potatoes, known as papa criolla, are preferred because they add flavor, color, and naturally thicken the broth.
