Sancocho

Sancocho

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 1095 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 176.4g
  • 57%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1759 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 32
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 w...

Most helpful
Most positive
Least positive
Newest

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 ...

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...

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...

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 want...

THIS IS A DELISIOUS SOUP

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 m...

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, ...

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 w...

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 ...

Other stories that may interest you