Sancocho de gallina is a hearty, rustic chicken soup from Colombia, Panama, Venezuela, and Ecuador, where each country has its own cherished version. This recipe focuses on the Colombian style, a rich, starchy broth loaded with chicken, yuca, plantains, potatoes, and corn, seasoned with garlic, cilantro, and a touch of cumin. It’s a complete, soul-warming meal that’s perfect for family gatherings or a comforting Sunday dinner.
Ingredients
- 1 whole chicken (about 3–4 lb / 1.4–1.8 kg), cut into pieces (or 3 lb / 1.4 kg bone-in chicken thighs and drumsticks)
- 12 cups (2.8 L) water
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoons vegetable oil
- 2 ears of corn, each cut into 3–4 rounds
- 2 green plantains, peeled and cut into 2-inch chunks
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch chunks
- 1 lb (450 g) potatoes (preferably Yukon Gold or red), peeled and cut into large chunks
- Salt and pepper to taste
- Optional: 1/2 cup (120 ml) hogao (Colombian tomato-onion sauce) for serving
Instructions
- In a large pot (at least 8 quarts / 7.5 L), heat the vegetable oil over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5 minutes. This step adds flavor to the broth.
- Add the onion, garlic, cumin, and oregano. Cook, stirring, for 2 minutes until fragrant.
- Pour in the water and add the cilantro. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes. Skim off any foam that rises to the surface.
- Add the corn and green plantains. Continue to simmer for 20 minutes.
- Add the yuca and potatoes. Simmer for another 20–25 minutes, until the yuca and potatoes are tender and the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove the chicken pieces to a plate. Once cool enough to handle, shred the meat, discarding the bones and skin (or keep the skin if you prefer). Return the shredded chicken to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a side of hogao if desired.
Tips
- Yuca substitution: If yuca is hard to find, use 1 lb (450 g) of peeled and cubed butternut squash or sweet potato. The texture will be softer, but the soup will still be delicious.
- Don’t skip the sear: Browning the chicken first builds a deeper, richer flavor in the broth. It’s a small step that makes a big difference.
- Make ahead: The soup tastes even better the next day as the flavors meld. You can prepare it a day in advance and refrigerate it, then reheat gently.
- Common mistake: Adding the yuca too early can make it mushy. Yuca cooks quickly once the water returns to a boil, so add it with the potatoes and check for tenderness with a fork.
Serving Suggestions
Serve sancocho de gallina in large bowls with a side of white rice, avocado slices, and aji (a spicy salsa) or hogao on the table for guests to add. It’s also traditional to serve it with a squeeze of lime and a sprinkle of chopped cilantro. A piece of crusty bread or arepas on the side makes it a complete meal.
Variations
- Panamanian style: Add a cup of pumpkin or squash and use ñame (yam) instead of potatoes.
- Venezuelan style: Include a few pieces of beef or pork along with the chicken, and add a handful of chopped cabbage in the last 10 minutes.
- Ecuadorian style: Use achiote (annatto) oil to give the broth a reddish color, and add a spoonful of peanut butter for richness.
- Vegetarian version: Omit the chicken and use vegetable broth. Add extra beans, such as chickpeas or white beans, and more vegetables like carrots and zucchini.
Storage and Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. To reheat, place the soup in a pot over medium heat, stirring occasionally, until it reaches a simmer and is heated through (165°F / 74°C for leftovers). You can also reheat individual portions in the microwave for 2–3 minutes. The soup will thicken as the starches release; add a splash of water or broth if it’s too thick.
Frequently Asked Questions
Can I use chicken breast instead of a whole chicken? Yes, but breast meat can dry out if overcooked. Use bone-in, skin-on breasts and cook until just done, about 20–25 minutes after adding. Shred and return to the pot.
What is yuca and where can I find it? Yuca, also called cassava, is a starchy root vegetable with a mild, nutty flavor. It’s sold in most Latin grocery stores and many supermarkets in the produce section. Look for firm, white flesh without brown spots.
Can I freeze sancocho de gallina? Yes, you can freeze it for up to 3 months. The potatoes and yuca may soften slightly after thawing, but the flavor will be fine. Thaw overnight in the refrigerator and reheat gently.
How do I peel green plantains? Cut off the ends, then score the skin lengthwise with a knife. Use your fingers to peel the skin off in strips. The skin is thick and may require a little effort.
What is hogao? Hogao is a Colombian creole sauce made from sautéed tomatoes, onions, and garlic. It’s often served as a condiment with soups and meats. You can make it by cooking diced tomatoes and onions with a little oil and salt until soft.
Is sancocho de gallina the same as chicken soup? It’s similar, but sancocho is much heartier and more substantial. It’s a stew-like soup with multiple starches and is often served as a main course, not a starter.
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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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