Sancocho

Sancocho

31

"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce."

Ingredients

1 h {{adjustedServings}} servings 1095 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 176.4g
  • 57%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1759 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

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  1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
  2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
  3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
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Reviews

31
  1. 33 Ratings

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I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family ...

Although this recipe is very good, it lacks the amount of cilantro that is normally found in traditional sancocho. My wife is hot off the boat from Colombia and when she makes it she uses close...

Both Sancocho and Ajiaco are Colombian soups. BTW, Panama was part of Colombia until 1903, so it should not be surprising that we share that dish. There is also a Dominican Sancocho. In any form...