This post is also available in Spanish
Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with this meal. One memory is of my grandmother cooking a big pot of sancocho and having all of her nine children with their families for lunch on Sundays. I would wait all week for that day to come to see all of my cousins and let me tell you, that was a party. In Colombia when we get together it is always a reason to dance and drink, no matter what time of the day. Another great memory I have associated with this dish is going with my friends from high school on a weekend to a farm or country house and cooking this soup outside on the fire. The smoky flavor from cooking over an open fire is amazing and this is a popular way to cook beans and sancocho in Colombia. Serve with avocado, white rice and ají on the side.
Other Popular and All-Time Favorite Traditional Colombian Dishes: Arroz con Pollo (Chicken and Rice), Empanadas Colombianas (Colombian Empanadas), Ajiaco Bogotano (Chichen and Potato Soup), Bandeja Paisa (Paisa Tray), Pandebono (Cheese Bread), Buñuelos (Cheese Balls) and Arepas Rellenas de Queso.
3 ears fresh corn, cut into 3 pieces
12 cups of water
½ cup aliños
1 whole chicken
1 teaspoon salt
2 green plantains, peeled and cut crosswise into 2 inch pieces
2 chicken bouillon cubes
6 medium white potatoes, peeled and cut in half
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper
1. In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
2. Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
3. Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.