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.
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 Valley. 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 chicken 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 it with avocado, white rice and chili on the side.
Chicken Sancocho 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.
Water: You can use 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 or breast. Use your favorite chicken pieces.
Spices: Salt and pepper
Plantains: Green plantains
Chicken bouillon: Cubes or ground, if you use chicken broth omit this ingredient.
Potatoes: I like to use white potatoes, but feel free to use your favorite.
Yuca: I like to use frozen yuca, because it is already peeled and I always have it in my fridge. But you can use fresh yucca if you prefer.
Herbs: Fresh cilantro, if you don’t like cilantro use parsley.
Chicken or Chicken Sancocho Recipe
- 3 ears fresh corn cut into 3 pieces
- 12 cups of water
- ½ cup dressings
- one big whole chicken
- one teaspoon jumped
- 2 green plantains peeled and cut crosswise into 2 inch pieces
- 2 chicken bouillon cubes
- 6 medium white potatoes peeled and cut in half
- one pound frozen yucca cut into big pieces
- ¼ cup chopped fresh cilantro
- ¼ teaspoon ground pepper
In a large pot, place the chicken, corn, dressings, 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.
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 coriander.
Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Chicken or Chicken Sancocho
calories: 724kcalCarbohydrates: 91gProtein: 31gfat: 28gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 104mgsodium: 1026mgpotassium: 1589mgFiber: 7gSugar: twenty-onegVitamin A: 1006UIVitamin C: 65mgcalcium: 69mgIron: 3mg
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 Stuffed with Cheese.
More Soup Recipes
Cream of Artichokes (Artichokes Soup)
Chicken and Potato Broth
Changua (Milk and Egg Soup)
Avocado Creamy Soup