Sancocho de Pollo o Gallina is a popular dish in Colombia. It's a hearty and filling chicken soup made with potatoes, plantain, corn, yuca, herbs and chicken or hen. This one pot meal is delicious served with avocado on the side.
What is Sancocho?
Sancocho is a common Colombian and Latin 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 dish. One memory is of my grandmother cooking a big pot of sancocho de pollo 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 it with avocado, white rice and ají on the side.
Sancocho de Pollo Ingredients
This soup recipe calls for basic ingredients you may have on hand and it's easy to make. The full printable recipe card with ingredients list and directions is below.
Corn: I like to use fresh corn on the cob, but if you can't find it use frozen corn.
Liquid: I recommend using chicken or vegetable broth if you prefer more flavor.
Aliños: Here is my recipe for Colombian style aliños
Chicken: I like to use a whole chicken, but you can use just legs, thighs o breast. Use your favorite chicken pieces.
Spices: Cumin, salt and pepper
Vegetables: Green plantains, potatoes and yuca.
Herbs: Fresh cilantro, if you don't like cilantro use parsley.
This Chicken Sancocho is a warming and soothing soup that is hearty and satisfying. This recipe also reheats well so you’ll love having leftovers. Once the soup has cooled to room temperature, cover leftover soup and store in the fridge for 3-4 days.
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.
More Soup Recipes
Crema de Alcachofas (Artichokes Soup)
Caldo de Pollo y Papas (Chicken and Potato Broth)
Crema de Aguacate (Avocado Creamy Soup)
Receta Sancocho de Pollo o Gallina
Ingredients
- 3 ears of fresh corn cut into 3 pieces
- 12 cups chicken broth
- ½ cup of aliños
- 1 large whole chicken
- 1 teaspoon salt
- 2 green plantains peeled and cut crosswise into 2-inch pieces
- 6 medium potatoes peeled and cut in half
- 1 pound frozen yuca cut into large pieces
- ¼ cup chopped fresh cilantro
- ¼ teaspoon ground pepper
Instructions
- In a large pot, place the chicken, corn, aliños, salt and green plantain. Add the broth and bring to a boil, then cover and reduce the heat to medium and cook for about 30 to 35 minutes.
- Add the potatoes, cassava and bell pepper and continue cooking for 30 more minutes or until the cassava and potatoes are tender. Add the cilantro.
- Test and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.
Rafael K.
This recipe ROCKS, or as they say in Colombia es la berraquera! Seriously, this recipe is my go-to when we have a lot of company or when I get the hankering for some Colombian comfort food. My kids are my TOUGHEST critics and they eat this stuff up like crazy. I bring leftovers to the office and my staff LOVES it also. Thanks for sharing this gem.
Rafael
I’ve been using this recipe for years now. It ROCKS. Or, as Colombians say, es la berraquera. Seriously, this is my go-to. I make it for my kids, who are TOUGH critics, and they love it. My office staff also love it and I always have to make huge batches. Thanks for this awesome recipe!