Sancocho is a robust soup that is adopted in different regions of Latin America. This recipe is based on the Colombian version. The differentiation of Colombian flavors for the rest of Latin America is that it contains plantains, potatoes, cassava, tomatoes, corn with a squeeze of lime and a bowl of white rice.
This hearty soup is full of flavors that is sure to warm your soul. Traditionally this dish is served with large chunks of starches and protein; however, I like to serve mine with a large piece of protein and smaller more manageable chopped vegetables for ease of consumption.
4 Servings, Approx. 1 Hr
What You'll Need
4 Chicken thighs
10 new potatoes, halved (or 2 medium russet potatoes, cubed)
12-in Cassava, cut into 2-inch pieces (here's a great video on how to cut)
1 large tomato, cut into wedges and halved
½ Yellow onion, diced
1 cup of corn kernels
1 green plantain, sliced into 1-in pieces
5 scallions, chopped
4 Garlic cloves, minced
1 Cup cilantro, chopped
1 tsp of olive oil
1 Tbsp Cumin
2 tsp Salt
All You Need To Do
Pat your chicken thighs dry with paper towels and season both sides with salt and pepper.
Sauté your scallions, onion and garlic with olive oil in a pot large enough that all 4 chicken thighs can sit flat on the bottom (if you do not have a pot that can do this, you can cook your chicken sear your chicken in batches). Sauté on medium high for about 30 seconds to release the aromas and your veggies become slightly limp, you don't want to overcook them or it will burn.
Add your tomatoes and sauté for about a 30 seconds.
Add your chicken pieces and sear for a few minutes until the chicken is lightly browned.
Add your vegetables except the cilantro and corn and fill your pot with water. Approximately 3-inches above the ingredients.
Add chicken bullion, cumin, Goya seasoning and half of your cilantro to the pot and cover.
Bring the pot to a rolling boil, then lower the heat and simmer it for about 45 minutes.
Stir your pot occasionally, add your corn and simmer for another 15 minutes.
Season with salt to taste.
Serve with a side bowl of white rice, a sprinkle of cilantro and squeeze of lemon.
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