Sancocho De Gallina Colombian Chicken Soup
Discover the soul-warming flavors of *Sancocho de Gallina*, a traditional Colombian chicken soup brimming with hearty ingredients and bold spices. This comforting dish features tender, bone-in chicken simmered in a fragrant broth infused with garlic, onions, cilantro, and a touch of cumin. The soup is enriched with chunks of green plantains, yuca, yellow potatoes, and sweet corn on the cob, creating a satisfying and nutrient-packed meal. Perfectly seasoned and optionally brightened with achiote for a golden hue, this one-pot wonder is served steaming hot with fresh lime wedges, rice, and creamy avocado for a complete South American culinary experience. Ideal for cozy family dinners, this Colombian classic is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 4 lb chicken (preferably bone-in, such as thighs or drumsticks)
- 12 cups water
- 1 medium, chopped white onion
- 2 whole, chopped green onion
- 3 cloves, minced garlic
- 1 bunch, tied with string cilantro
- 2 ears, cut into thirds corn on the cob
- 2 peeled and cut into chunks green plantains
- 1 lb, peeled and cut into chunks yuca (cassava)
- 4 small, peeled and halved yellow potatoes
- 1 tbsp salt
- 0.5 tsp pepper
- 1 tsp ground cumin
- 0.5 tsp achiote or saffron (optional, for color)
- 4 for serving lime wedges
- 2 cups, cooked (optional, for serving) white rice
- 1 sliced, for serving (optional) avocado
Instructions
1. In a large pot, place the chicken pieces and cover with 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
2. Once boiling, reduce to a simmer and add the chopped white onion, green onion, garlic, tied cilantro bunch, salt, pepper, ground cumin, and achiote or saffron (if using). Allow the broth to simmer for 30 minutes to develop flavor.
3. After 30 minutes, remove the tied cilantro bunch and discard it. Add the corn pieces, plantains, yuca, and yellow potatoes to the pot.
4. Simmer uncovered for an additional 50-60 minutes, or until the vegetables are tender and the chicken is fully cooked and tender.
5. Taste and adjust seasoning with additional salt or pepper if needed.
6. Serve the sancocho hot with lime wedges on the side. Optionally, serve with cooked white rice and avocado slices for a more filling meal.
Nutrition Facts
Calories |
6705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.5 g | 325% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 8811 mg | 383% | |
| Total Carbohydrate | 555.5 g | 202% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 61.6 g | ||
| Protein | 531.0 g | 1062% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 673 mg | 52% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 10612 mg | 226% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
