Reviewed: Sep. 25, 2008

I enjoyed making this recipe, I did add some hominy when I added the potatoes, I didn't use cassava because I used what I had on hand. Also, when making the tomato sauce I threw in some spicy peppers to give it a little kick, it was worth it. Will prob. make again. Thanks.

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Lindsay47

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Reviewed: 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.

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ncivjan

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Reviewed: Feb. 26, 2008

I browned the chicken (used skinless thighs), plantain and onion in olive oil first (boiled meat looks especially gross imo). The chicken turned out ok, and I didn't mind the root veggies, but the plantain was dry, tasteless, and generally horrible. I'm glad I tried this but I wouldn't make it again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: 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.

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patryder

Cooking Level: Intermediate

Living In: Bristol, Connecticut, USA

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Reviewed: Jan. 6, 2008

My husband is from Colombia and I've made this stew a few times for him before and he just loves it. He said it seems pretty true to the sancocho he used to have back at home. The only problem I've found is that 4 lbs of cassava and 2 lbs of potato is just too much. Also 4 lg. onions for the topping is exessive as well. I ended up having to use 2 lg pots to cook the stew. In the future I plan to use 1/2 the amount of potatos and cassava so I can cook everything together. The recipe really ends up serving a lot more than 6 people; we ended up getting 10 servings or so. We couldn't find leg quarters at the store but used chicken breasts on the bone and it worked just as well.

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Jenna M.

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Reviewed: 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)

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hey_missdeejay

Cooking Level: Intermediate

Living In: Barranquilla, Atlantico, Colombia

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Reviewed: Mar. 1, 2007

Very good. I like the thought of eating an authentic Columbian dish. Very good, and interesting textures. Maybe a little plain though, but I think that may be the way Columbian food is supposed to taste.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: May 3, 2006

This was not a bad dish, but certainly not worth the effort involved. The cassava root was hard to peel considering that it ended up tasting like a potato. Actually, everything in the stew (other than the chicken) tasted like a potato, only starchier. However, the chicken was delicious. My husband and I decided to remove the chicken from the bones and keep the onions and tomatoes topping. We’ll eat them together as leftovers. Judging from the other reviews, I think this makes a great cultural comfort food. It just wasn’t for us.

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quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: Mar. 19, 2006

My husband is from Colombia, and this is just as good as our recipe.

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SHADYKATIE

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2006

Delicious, almost as great as my mother's. I was born and raised in Colombia and everyone there calls this sancocho, I'll continue to do the same. Thanks for the recipe.

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eros1c

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Reviewed: Jun. 21, 2005

This is a great dish, pretty easy too, one of my friends and I made it in my dorm kitchen for a class project (really impressed the teacher). Half a recipe is more than enough for 6 people. Made a lot of friends with this recipe :).

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Heather

Cooking Level: Expert

Home Town: Rocky Hill, Connecticut, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 29, 2004

Made this for my Colombian family and they were impressed with the authenticity.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Nov. 22, 2004

I do not know about the history of this dish, however I took the plaintains and sliced them, smashed them into patties and fried them on an open skillet and served them next to this dish. No plaintains were added to my soup. I used Yucca root in place of cassava. They are easier to find and I believe they are the same food. Soup was wonderful!

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MICROCAPITOL

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Reviewed: 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!

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FAREN31

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Reviewed: May 26, 2004

FYI - AJIACO is the national Colombian chicken soup. SANCOCHO is the national Panamanian chicken soup, made w/cassava and culantro only. Credit where credit is due!

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