Colombian chicken sancocho is a generous, one-pot soup of chicken, green plantain, yuca, potatoes and corn simmered with a tomato-and-scallion sofrito. It is served hot with its broth and tender vegetables, often alongside rice and avocado; ingredients and seasonings vary by region and family.
Ingredients
- 2½ lb (1.1 kg) bone-in chicken thighs or drumsticks, about 6 pieces
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 3 scallions, about ½ cup chopped (45 g), white and green parts separated
- 1 medium ripe tomato, about 1 cup diced (150 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 tsp (2 g) ground cumin
- 8 cups (1.9 L) water or low-sodium chicken broth
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- 2 green plantains, peeled and cut into 1½-inch pieces (about 500 g peeled)
- 2 ears corn, each cut crosswise into 3 pieces (about 500 g total)
- 1 lb (450 g) peeled yuca, fresh or thawed frozen, cut into 2-inch chunks
- 1 lb (450 g) Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
- 1 cup peeled, diced arracacha, also called yellow cassava (about 150 g; optional)
- ½ cup chopped fresh cilantro (15 g), plus a few leaves for serving
- 1 lime, cut into wedges (about 60 g)
Arracacha is a traditional Andean root vegetable with a mild, slightly sweet flavor and a soft, almost creamy texture when cooked. It can be difficult to find outside Latin American markets. If it is unavailable, use an extra ½ lb (225 g) potato and 1 small carrot, about 2 oz (60 g); the soup will be a little sweeter and less distinctly earthy.
Instructions
- Prepare the ingredients. Pat the chicken dry and trim any loose excess skin, but leave the bones in for flavor. Chop the onion, scallions, tomato and garlic; keep the scallion greens aside. Peel the plantains by cutting off the ends, scoring the skin lengthwise and easing it away. Cut the vegetables into the sizes listed so they cook at a similar pace. If using frozen yuca, thaw it enough to separate the chunks and remove any tough central fibers you can see.
- Build the sofrito, 8 minutes. Heat the oil in a large, heavy pot, ideally 7 to 8 qt (6.6 to 7.6 L), over medium heat. Add the onion and the white parts of the scallions and cook for 3 minutes, stirring until softened. Add the tomato and garlic; cook for 3 minutes, until the tomato begins to collapse. Stir in the cumin and black pepper for 30 seconds. Avoid browning the garlic, which can make the base taste bitter.
- Simmer the chicken, 20 minutes. Add the chicken, water or broth and salt. The liquid should mostly cover the pieces; add a little water if needed. Bring to a gentle boil, skimming off any foam, then lower the heat to maintain a steady simmer. Cover the pot partially and cook for 20 minutes. A quiet simmer helps the broth stay clear and keeps the chicken from breaking apart too early.
- Add the plantain and corn, 10 minutes. Stir in the green plantain pieces and corn. Return the liquid to a simmer and cook for 10 minutes, partially covered. Keep the pieces submerged where possible, turning them gently rather than stirring vigorously. This gives the firm plantain a head start before adding the quicker-cooking roots.
- Add the roots, about 25 minutes. Add the yuca, potatoes and arracacha, if using. Simmer gently for about 25 minutes, until the potato and yuca are easily pierced with a fork and the plantain is tender but still holds its shape. Check the chicken’s thickest portion with a food thermometer, avoiding the bone: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece is not there yet, continue simmering and check again after a few minutes.
- Finish and season, 2 minutes. Stir in the scallion greens and chopped cilantro. Taste the broth and adjust the salt. Turn off the heat and let the soup stand for 2 minutes so the herbs settle into the broth. Serve carefully, as the corn, bones and root vegetables will be very hot.
Tips
- Choose green plantains. Their peel should be green or mostly green, and the flesh should feel firm. Yellow, sweet plantains soften faster and change the soup’s flavor, so they are not the closest substitute.
- Handle yuca thoughtfully. Frozen peeled yuca is a convenient option and works well here. If using fresh yuca, peel it thoroughly and cut away any woody center running through large pieces. Discard pieces that are discolored or smell off.
- Keep the pot at a gentle simmer. A hard boil can break up potatoes and plantain and make the broth cloudy. If the soup gets crowded, use a wide pot and move the vegetables gently with a spoon.
- Adjust the salt for your broth. If using salted stock, start with less than the listed amount and season after the vegetables are tender. Taste the broth before adding extra salt, since it concentrates slightly as it simmers.
Serving Suggestions
Serve the sancocho in wide, deep bowls so each person gets chicken, several kinds of vegetables and plenty of broth. Put a piece of corn and a mix of plantain, yuca and potato in each bowl, then ladle broth over everything. Offer lime wedges and extra cilantro at the table. A squeeze of lime brightens the rich broth, but it is optional rather than part of the cooking method.
In many Colombian homes, rice is served separately, either in a small bowl or spooned into the soup as it is eaten. Sliced ripe avocado is another familiar accompaniment; keep it on the side so it stays fresh and distinct. A simple salad of lettuce, tomato and onion can add a crisp contrast. Because this soup contains both protein and substantial root vegetables, modest portions of rice are usually enough alongside it.
Variations
Sancocho is a broad family of Colombian soups, not a single fixed formula. Some versions use gallina, a mature hen with a firmer texture and deeper flavor, while others combine chicken with beef or pork. For this recipe, chicken thighs or drumsticks cook in the stated time. If you use a whole mature hen, expect a substantially longer simmer and check both tenderness and the USDA safe temperature; do not assume it will be ready on this schedule.
To make a mixed-meat version, replace some of the chicken with bone-in beef or pork, but account for the different cooking times and keep every meat separate enough to check safely. Whole cuts of beef and pork must reach 145°F (63°C) and rest for 3 minutes; poultry must reach 165°F (74°C). For a lighter vegetable-forward pot, use 1½ lb (680 g) chicken and add another ½ lb (225 g) potatoes or yuca. For a more substantial broth, use chicken stock instead of water and keep the salt conservative until the end.
Arracacha is optional, and availability varies. If you cannot find it, the potato-and-carrot swap in the ingredient note is practical, though it is not identical. Some cooks also include other local roots or season the broth with additional herbs. Make one change at a time if you want to keep track of how it affects the balance and cooking time.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. For faster cooling, divide the soup among shallow containers rather than leaving a large hot pot on the counter. Store it covered in the refrigerator for 3 to 4 days. The vegetables will continue to absorb broth as they sit, so the soup may be thicker the next day; add a splash of water or broth when reheating if you prefer it looser.
Reheat only the portion you plan to serve, on the stovetop over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C). Check the center of a chicken piece with a food thermometer. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Freeze cooled portions for up to 3 months for best quality; thaw in the refrigerator before reheating. Potatoes and plantains may soften after freezing, but the soup remains suitable for reheating.
Frequently Asked Questions
Can I make Colombian sancocho with chicken breast?
Yes, but bone-in thighs or drumsticks give the broth more flavor and are less likely to dry out during the long simmer. If using boneless breast, add it later in the cooking process and check it with a thermometer; remove it as soon as it reaches the poultry safe minimum of 165°F (74°C), then return it to the bowl when serving.
Can I use frozen yuca or corn?
Frozen peeled yuca works well; thaw it enough to separate the pieces and inspect for tough fibers. Frozen corn kernels can replace the ears, but they do not provide the same substantial pieces to eat from the cob. Add kernels with the roots near the end of cooking so they heat through without becoming mushy.
What if I cannot find arracacha?
Leave it out or use the suggested potato-and-carrot substitute. The soup will still have its characteristic combination of chicken, plantain, corn and yuca, though it will lack arracacha’s distinctive earthy sweetness. Do not replace it with sweet plantain, which would make the broth noticeably sweeter.
How do I know when the yuca is cooked?
It should be tender enough to pierce easily with a fork, and some edges may begin to split. If the center is still firm or has a woody texture, simmer the pieces longer and check again. Yuca chunks can vary in size, so use tenderness rather than the timer alone as your guide.
Can I make the soup ahead?
Yes. Cook it fully, cool it promptly and refrigerate it within 2 hours. The flavors mingle overnight, while the yuca and potatoes absorb some liquid. Reheat gently to 165°F (74°C), adding water or broth if needed. For the neatest-looking vegetables, avoid vigorous stirring during reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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