Sancocho Recipe -
Sancocho Recipe
  • READY IN 1 hr


Recipe by  

"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce."

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Ingredients Edit and Save

Original recipe makes 6 very large servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
  2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
  3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2007

I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family has made sancochos all the time. It's very tasty, I really liked it. I would really suggest replacing cassava with yucca. You can also try replacing the chicken with ribs(sancocho de costilla)

Most Helpful Critical Review
Aug 12, 2010

Tip: Cassava and Yucca are one and the same. You can find frozen Yucca (skin removed & par boiled) in specialty food stores. Goya is one brand that processes Yucca. Just thaw and remove the woody vein in the center before cooking.

Jan 17, 2008

Although this recipe is very good, it lacks the amount of cilantro that is normally found in traditional sancocho. My wife is hot off the boat from Colombia and when she makes it she uses close to one cup of cilantro and adds a spice blend similar to Sazon(Goya section) that puts it over the top.

Nov 16, 2004

Both Sancocho and Ajiaco are Colombian soups. BTW, Panama was part of Colombia until 1903, so it should not be surprising that we share that dish. There is also a Dominican Sancocho. In any form, all these dishes are delicious. Enjoy them!

Sep 01, 2003


Nov 30, 2010

I was very glad to find a good recipe for sancocho on here! It was one of my favorite things when I lived in Panama. Incidentally, several people are a bit confused with terminology, so I wanted to clear this up: cassava = yuca = tapioca. They are identical, just different names for the exact same plant. So you don't need to substitute yuca for cassava... it's the same! Also, it's "yuca" not "yucca". The later is a completely different plant and not related to the one used here.

May 11, 2008

All I can say is... Yum! Very authentic. The only thing I added to the recipe is a boullion cube and corn to the soup. I serve rice and avacado alongside. Try it! It's great for a cold weather meal.

Dec 07, 2011

This was a good soup. Not as hearty as the Caribbean version, the one from the Dominican Republic has more ingredients: Culantro, cilantro, more root vegetables, different meats, chicken, beef, sausage. I will upload my dominican version soon.


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  • Calories
  • 1095 kcal
  • 55%
  • Carbohydrates
  • 176.4 g
  • 57%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 40.6 g
  • 81%
  • Sodium
  • 1759 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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