Sancocho
Big celebratory broth of meat, plantain and root vegetables. · Colombia
Big celebratory broth of meat, plantain and root vegetables.
About Sancocho
A hearty broth simmers chicken, beef or fish with plantain, cassava, corn and potato into a restorative one-pot meal. Cooked across the Caribbean and Latin America, it is the dish for big family gatherings.
🏛️ History & Culture
Sancocho is a hearty stew with roots across Latin America and the Caribbean, and its exact origins are debated, as many coastal and riverine cultures have similar one-pot soups. In Colombia, it is a beloved staple, often associated with the country’s diverse regions—using fish along the Pacific and Caribbean coasts, or chicken and beef in the Andean interior. The dish typically features a mix of tubers and starches like plantain, cassava, corn, and potato, giving it a thick, comforting broth.
In Colombia, sancocho is more than a meal; it is a symbol of family and community, commonly served at large gatherings, Sunday lunches, and festive occasions. Each region adds its own twist—such as hogao (a tomato-onion sauce) in the interior or coconut milk in coastal versions—while the dish’s name derives from the Spanish verb “sancochar,” meaning to parboil. Its versatility and shared enjoyment have made it a cultural touchstone across the country, celebrated for its ability to bring people together around a single steaming pot.
🍳 How to make Sancocho
AI-assisted, not kitchen-testedSancocho (Colombian Chicken and Root Vegetable Stew)
Colombia's beloved one-pot comfort dish, a rich broth simmered with chicken, green plantain, cassava, corn on the cob, potato and a generous handful of cilantro. It is traditionally served at large family gatherings with rice, avocado and aji on the side.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 6
- Difficulty
- Medium
Recipe ingredients
- 1.5 kg (3¼ lb) bone-in chicken pieces, a mix of thighs, drumsticks and wings; skin on for flavour
- 15 g (½ oz) salt, plus more to taste
- 3 L (12 cups) cold water
- 2 g (2 stalks) scallions, white and green parts, tied in a bundle
- 4 g (4 cloves) garlic, smashed
- 1 whole small white onion, peeled and halved
- 500 g (1¼ lb) yuca (cassava), fresh, peeled and cut into 5 cm chunks; do NOT use bitter cassava
- 500 g (1¼ lb) green plantains, unripe, peeled and cut into 4 cm rounds
- 500 g (1¼ lb) starchy potatoes, cream/pasteur potato or russet, peeled and halved
- 3 ears fresh corn on the cob, cut into 5 cm wheels, or use frozen cobs
- 30 g (1 packed cup) fresh cilantro, stems and leaves, roughly chopped
- 5 g (1 tsp) ground achiote (annatto), optional, for the traditional red-tinged colour
- 500 g (1 lb) white rice, to serve on the side
- 2 whole ripe avocados, sliced, to serve
- 1 whole lime, cut into wedges, to serve
- 30 ml (2 tbsp) aji salsa, fresh chili sauce, to serve; see note
Steps
- 1 Place the chicken in a large heavy pot (at least 6 L). Cover with the cold water and bring slowly to a boil over medium-high heat. As it heats, skim off any grey foam that rises; this clarifies the broth.
- 2 Once the foam is removed and the liquid is at a rolling boil, add the scallions, garlic, onion, achiote (if using) and 15 g salt. Reduce the heat so the broth simmers gently, partially covered, for 25 minutes. Skim again if needed.
- 3 Add the cassava chunks and continue to simmer for 15 minutes. Cassava must be fully cooked: a fork or skewer should slide in with no resistance, and the interior should be opaque white with no translucent or fibrous core. NEVER use bitter/bitter-variety cassava; it contains cyanogenic glycosides and must be properly processed by the supplier (peeled, soaked and fully cooked) before eating.
- 4 Add the plantain rounds and corn wheels. Simmer 10 minutes more.
- 5 Add the potatoes and simmer another 15 to 20 minutes, until the potatoes are tender when pierced. The chicken should now read 75 °C (165 °F) at the thickest part on an instant-read thermometer.
- 6 Stir in the chopped cilantro and taste the broth; adjust salt. Simmer 2 more minutes so the herbs wilt.
- 7 Meanwhile, rinse the rice under cold water until it runs clear, then cook in salted water (1 part rice to 2 parts water) for 15 to 18 minutes until tender; drain and keep warm.
- 8 To serve, place a piece of chicken in each deep bowl. Surround with plantain, cassava, potato and corn. Ladle the hot cilantro broth over the top. Serve with a mound of white rice, sliced avocado, a lime wedge and a spoonful of aji salsa on the side.
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Sancocho — frequently asked questions
What is Sancocho?
A hearty broth simmers chicken, beef or fish with plantain, cassava, corn and potato into a restorative one-pot meal. Cooked across the Caribbean and Latin America, it is the dish for big family gatherings.
What is Sancocho made of?
Sancocho is made with chicken, plantain, cassava, corn and cilantro.
Where does Sancocho come from?
Sancocho comes from Colombia, and is especially associated with Nationwide. Sancocho is a hearty stew with roots across Latin America and the Caribbean, and its exact origins are debated, as many coastal and riverine cultures have similar one-pot soups.
Where can I eat Sancocho?
A Colombian family gathering, ladled into deep bowls with rice.
How do you make Sancocho?
Making Sancocho at home takes about 20 minutes of prep and 75 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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