This post is also available in Spanish
While hot soups and stews usually make most people think of fall and winter, in Colombia, we eat these dishes all year round. Even in the coastal regions of the country, where the weather is usually between 80 and 90 °F, Colombians eat sancocho de pescado and cazuela de mariscos, among other comforting traditional soups, year round!
As a good Colombian here in the United States, I also eat soups all year round. It can be 0 degrees or 100 degrees outside, it doesn’t matter, for me comforting soups are always to be enjoyed.
This Cazuela de Pollo y Coco is a popular dish on the Atlantic and Pacific coasts of Colombia. There are different variations of the dish, but they are usually made with chicken, broth, coconut milk, cream, vegetables and spices. It’s creamy, flavorful and delicious!
I love how this Cazuela de Pollo is both incredibly easy to make and satisfying. True comfort food.
Buen provecho!
Ingredients
(4 to 6 servings)
- 4 tablespoons of butter
- 1/2 cup finely chopped onions
- 1 small red bell pepper, chopped
- 2 scallions chopped
- 1 large carrot , peeled and shredded
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground achiote or color
- 2 large yellow potatoes, peeled and cut into pieces
- 4 cups chicken stock or broth
- 2 large chicken breast, diced
- 2 tablespoons tomato paste
- 2 ears of corn, cut in pieces or kernels
- 2 cups of coconut milk
- 1/2 cup of heavy cream
- 1 cup of peas
- Salt and pepper to taste
- Fresh chopped cilantro for serving
Directions
- In a medium pot, melt the butter over medium heat. Add the onions, red bell pepper, scallions, carrots cumin and achiote. Cook until they are soft, about 3 to 5 minutes.
- Add the potatoes, chicken breast, tomato paste and stock, increase the heat to medium-high and bring to a boil. Reduce the heat and cook over low heat with the pot partially covered until the potatoes are tender, about 20 to 30 minutes.
- Add the corn and coconut milk, continue cooking on low for another 5 to 10 minutes. Add the cream, peas and cook for another 5 minutes. Add salt and pepper to taste. You can also add more coconut milk milk or broth if the soup is too thick. Add fresh cilantro and serve.
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Rebeca says
sound delicious! Is the chicken breast already cooked when use in this recipe?
Erica Dinho says
No, but you can use cooked chicken and add it at the end.
Anonymous says
I am Colombian too and love soup anythime. Your soup looks great!I’ll try it somethime. Thanks
grace says
i would definitely eat and enjoy a soup like this, regardless of the temperature!
Michelle says
sounds yummy… is the coconut milk in a can or is it the refrigerated kind, next to almond milk?
Erica Dinho says
I used canned coconut milk.
Rosie SerNa says
Erica te agradezco si la traduces a español. Gracias
Cuando piensas tener tu canal en youtube?
Meagan E Taylor says
I absolutely love this website. I go to it daily ever since my recent first time visit to Colombia. I love all recipes I’ve used from this website. Thank you
Nancy says
Hi Erica just wanted to let you know my kids and I thoroughly enjoyed the soup. Definitely it has become a family favorite. I can’t wait for my mom to visit so I can make her this soup.
Heather F says
Eric, this was amazing! You’re going to be famous soon per I am telling everyone who will listen . 10++++ Making again very soon.
Erica Dinho says
Thanks,Heather! 🙂
Brenda says
Just wanted to let you know I’ve made this soup twice now and my husband and I just LOVE it! So simple and delicious! Thank you for sharing.
Elizabeth says
This looks delicious. I’m going to make it tomorrow
Cathy says
I made this last night – It was delicious. Thanks for posting the recipe!
Aiste Kriauciuniene says
Making this soup tonight!!