Sancocho de gallina is a hearty, soul-warming Latin American chicken soup made with a whole hen (or chicken), root vegetables, corn, and herbs, simmered until everything is tender and the broth is rich and savory. It’s a beloved dish across many countries—from Colombia and Panama to the Dominican Republic and Puerto Rico—with each region adding its own twist. This recipe focuses on the classic Colombian-style sancocho, using a mix of yucca, plantains, potatoes, and corn, and it’s perfect for feeding a crowd on a rainy day or for a festive Sunday meal.
Ingredients
- 1 whole chicken or hen (about 4–5 lb / 1.8–2.3 kg), cut into pieces
- 12 cups (2.8 L) water, plus more as needed
- 1 large onion, chopped (about 1½ cups / 200 g)
- 4 garlic cloves, minced
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons (30 ml) vegetable oil
- 4 green plantains, peeled and cut into 2-inch chunks (about 3 cups / 450 g)
- 2 ripe plantains, peeled and cut into 2-inch chunks (about 1½ cups / 250 g)
- 1 lb (450 g) yucca (cassava), peeled and cut into 2-inch chunks
- 2 large potatoes, peeled and cut into 2-inch chunks (about 2 cups / 300 g)
- 1 lb (450 g) frozen or fresh corn on the cob, cut into 2-inch rounds
- 2 tablespoons (30 g) chopped fresh cilantro, plus more for serving
- Salt and black pepper to taste
- 2 tablespoons (30 ml) fresh lime juice (from about 1 lime)
Instructions
- In a large pot (at least 8-quart / 7.5 L), heat the vegetable oil over medium-high heat. Add the chicken pieces and brown on all sides, about 5–7 minutes. (If using a hen, you may need to do this in batches.)
- Add the onion, garlic, and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the cumin, oregano, and bay leaves; stir for 1 minute until fragrant.
- Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour, skimming any foam that rises to the surface.
- Add the green plantains, ripe plantains, yucca, potatoes, and corn. Stir to combine. Continue to simmer, uncovered, for another 1 hour, or until the chicken is very tender and the vegetables are soft. (If the liquid reduces too much, add additional hot water to keep everything covered.)
- Remove the bay leaves. Using tongs, transfer the chicken pieces to a plate. When cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Return the meat to the pot.
- Stir in the cilantro and lime juice. Season with salt and pepper to taste. Simmer for 5 more minutes.
- Serve hot, with extra cilantro, lime wedges, and white rice or avocado on the side.
Tips
- Substitutions: If yucca is hard to find, use extra potatoes or add a pound of peeled and cubed butternut squash. The flavor will be slightly different but still delicious.
- Chicken vs. hen: A stewing hen (older bird) gives the richest broth but takes longer to cook. If you use a regular broiler chicken, reduce the initial simmer to 30 minutes and the final simmer to 30–45 minutes.
- Common mistake: Don’t cut the yucca too small—it can disintegrate. Keep chunks about 2 inches. Also, do not skip browning the chicken; it adds depth to the broth.
- Make ahead: The soup tastes even better the next day. Cool completely, then refrigerate in an airtight container for up to 3 days.
Serving Suggestions
Serve sancocho de gallina as a main course with a side of white rice, sliced avocado, and lime wedges. Many people also enjoy it with aji picante (a spicy salsa) or a handful of fresh cilantro on top. For a complete meal, add a simple green salad or fried plantains (tostones) on the side.
Variations
- Colombian style: Add a few pieces of mazorca (corn on the cob) and a handful of chopped cilantro at the end. Some regions include a piece of beef or pork for extra richness.
- Dominican style: Use a mix of chicken and pork, and add a few pieces of ñame (yam) and malanga (taro root).
- Puerto Rican style: Add a packet of sazón seasoning and a few green olives for a briny twist.
- Vegetarian option: Omit the chicken and use vegetable broth; add more root vegetables and beans like chickpeas for protein.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow containers. They will keep for 3–4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. You can also freeze the soup (without the potatoes, which become mushy) for up to 3 months. Thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I use chicken breast instead of a whole chicken? Yes, but the broth will be less flavorful. Use bone-in, skin-on thighs or a mix of thighs and breast for best results. Reduce the cooking time to about 45 minutes for the initial simmer.
What if I can’t find yucca? Yucca is a starchy root vegetable; you can substitute with extra potatoes, sweet potatoes, or even taro root. The texture will be similar, though the flavor will change slightly.
Why is my broth cloudy? Cloudiness is usually from boiling too hard or not skimming the foam. Keep the soup at a gentle simmer and skim the top regularly. It’s not a problem—just a visual issue.
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker with the water and vegetables. Cook on low for 6–8 hours or high for 4–5 hours, until the chicken is tender.
How do I know when the chicken is fully cooked? The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C), as measured with a food thermometer. However, for sancocho, you’ll want to cook it longer until the meat is falling off the bone.
Can I add more vegetables? Absolutely. Common additions include carrots, chayote, or cabbage. Just add them in the last 30 minutes of cooking so they don’t overcook.
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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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