Sancocho

Sancocho (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. 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. 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. 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. 4 Add the plantain rounds and corn wheels. Simmer 10 minutes more.
5. 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. 6 Stir in the chopped cilantro and taste the broth; adjust salt. Simmer 2 more minutes so the herbs wilt.
7. 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. 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.