Colombian Sancocho

Colombian Sancocho

This is a Chicken stew from Colombia. This is an everyday kind of meal, cooked with Plantain, Cassava roots, Tomatoes and Onions. There is nothing exotic about this dish. It is simple meal, which is shared by the family, sitting together for lunch or dinner. Generally Sancocho is a community meal cooked over a big pot over open fire. The measurements given here are actually meant for that, you can reduce them according to your requirement. So when you just want a homely dish for a close knit family dinner, just think about this dish. I do. My family members love to have this simple stew at the end of a tiring day and I am sure that you and your family members would also love it.

Preparation Time   : 20 minutes
Cooking Time        :  40 minutes
Difficulty                :  Easy
Serves                    :  10 - 12

Ingredients : 

• 2 liters Water
• 1 tablespoon Salt　
• 1/4 cup chopped fresh Cilantro/Coriander Leaves
• 4 cloves Garlic, crushed
• 6 Chicken Leg quarters
• 2 Plantains (green), peeled and cut into 6 pieces
• 1 large Onion, chopped
• 1 Kilo Potatoes, peeled
• 2 kilos fresh Cassava roots, cut into 6 pieces (there is no actual substitute for Cassava Roots, it is available in most Super markets. In case you really want to substitute, you can use Whole Corn Cobs instead of Cassava) 
• 2 tablespoons Cooking Oil (any Vegetable Oil)
• 4 large Onions, peeled and thinly sliced
• 1 teaspoon ground Cumin, or to taste
• 1/2 teaspoon mild Paprika, or to taste
• 1 teaspoon Salt, or to taste
• 1 kilo Tomatoes, chopped

Method :

  1) Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion.

  2) Bring to a boil, and cook for about 20 minutes.


Sanchocho Pots in Community Kitchen

  3) Add the potatoes and cassava (Corn cobs) to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.

  4) While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat.

  5) Fry the onions in the hot oil, and season with cumin, paprika, and salt.

  6) When the onions are limp, stir in the tomatoes, and remove from heat. And set aside.

  7) Check the potatoes and cassava (Corn Cobs), if they are tender, check the seasoning and adjust if required.

  8) To serve, spoon the chicken stew into bowls, and top it with the tomato onion sauce.

  9) You can also serve Rice/Bread with this stew in order to mop up the juices.