Colombian Chicken Stew: Sancocho

  • Ready in 45m

  • Serves 8

  • 430 calories

  • 57.41g carbs

The recipe Colombian Chicken Stew: Sancocho is ready in around 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of South American food. This main course has 680 calories, 39g of protein, and 27g of fat per serving. This recipe serves 8 and costs $2.48 per serving. Many people made this recipe, and 1187 would say it hit the spot. Autumn will be even more special with this recipe. If you have bell pepper, chicken, onion, and a few other ingredients on hand, you can make it. To use up the plantains you could follow this main course with the Plantain Cake with Avocado Buttercream as a dessert.

17 ingredients

  1. 3 medium carrots
  2. 3 lb chicken
  3. 3 chicken bouillon cubes
  4. 4 ears corn
  5. 2 cups fresh cilantro leaves
  6. 7 cloves garlic
  7. 1 green bell pepper
  8. 1 tbsp ground cumin
  9. 1 habanero chile
  10. 1 small onion
  11. 1 plantain
  12. 2 plantains
  13. 5 potatoes
  14. 1 red bell pepper
  15. 8 servings salt and pepper
  16. 1 gallon water
  17. 1 small yucca

Instructions

  1. In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
  2. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
  3. Add the chicken and simmer for another 20 minutes.
  4. Add the yucca and green plantain and simmer for 10 minutes more.
  5. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
  6. In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
Colombian Chicken Stew: Sancocho

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