Hello, friends! Today we have a recipe that is a classic of Colombian cuisine: the chicken sancocho . This dish is perfect for any occasion and surely will bring you many memories of grandmother's house in Colombia.
This is a recipe that has a particular comforting flavor and the ability to gather the family around the table, the chicken sancocho is much more than a soup, it is an experience.
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On the chicken sancocho
The sancocho is a traditional dish of Colombia and other Latin American countries. In Colombia each region has its own version of this typical meat or chicken soup . If we talk about Gallina's sancocho in particular, they all share a common element: the use of Creole chicken, fresh vegetables and a tasty broth. This soup is especially popular in family gatherings and celebrations, often served with white rice, avocado and chili pepper.
Different types of sancocho that exist in Colombia
The typical food in Colombia is very abundant and full of flavors, because it is a country with a great culinary diversity, data that is not novelty. Colombia is known for its blunt dishes and characteristic flavors . There are also multiple types of sancocho, each with their own regional variations. Here I share some of the most popular:
- Gallina sancocho : typical of the Valle del Cauca.
- Fish sancocho : common on the Caribbean coast.
- Cola Sancocho : Made with beef tail, popular on the coffee axis.
- Three -phase sancocho : includes three types of meat (pork, chicken and res).
- Rescilla de beef Sancocho : traditional in the Andean region.
- Mondongo sancocho : made with beef calluses.
Each version reflects a great cultural and geographical diversity of the country, where a dish adapts to the ingredients and different local traditions. Although Gallina's sancocho , which summons us today has different variants, also according to the regions.
Gallina sancocho according to the different regions
Gallina sancocho is a traditional soup in many regions of Colombia, and each one has its own variation of this dish. Next, some of the main regions where it is especially popular and its characteristics are described:
- Valle del Cauca: In the Valle del Cauca, the chicken sancocho is one of the most emblematic dishes, especially in the city of Cali. It is characterized by its deep flavor and the use of Creole chicken, which provides unique texture and taste. It is common to serve with white rice, avocado and homemade pepper.
- Antioquia: In Antioquia, Gallina sancocho is also very popular and is usually prepared in great family gatherings and parties. Often, it is served with Hagao (a tomato and onion sauce) and arepas. In this region, the soup can be thicker and rich in flavor.
- Colombian Caribbean: On the Caribbean Coast of Colombia, the chicken sancocho stands out for including local ingredients such as Ñam, and sometimes fish and shellfish. The result is a lighter and more fresh soup, ideal for the warm climate of the region.
- Coffee axis: In the coffee axis, the sancocho is preparing focusing on fresh and local vegetables, such as the Creole and cassava potato. It is common for the broth to be very aromatic thanks to the addition of fresh herbs such as coriander and parsley.
History and origin of the sancocho
The origin of the Colombian sancocho dates back to the pre -Columbian era with indigenous, African and Spanish influences. Before the arrival of the Spaniards in Colombia, indigenous communities already had their own ways of cooking food.
- The cooking of meats and vegetables in a large pot with water was common in many cultures.
With the arrival of Spanish conquerors in the 16th century, new ingredients were introduced, such as veal and pork meat, onion, garlic and coriander . These elements were incorporated into local culinary practices and gave rise to variations in local dishes and of course in the sancocho.
4 tips and tricks for a spectacular chicken sancocho
- Creole chicken : using Creole chicken instead of commercial chicken will give the sancocho a more authentic and deep flavor.
- Homemade broth : If you have time, prepare a homemade chicken broth to use as a base instead of broth cubes. This will further improve flavor.
- Cooking time : Don't hurry. The key to a good sancocho is to cook over low heat so that all flavors mix well.
- Fresh vegetables : Use fresh and good quality vegetables. This will make a big difference in the final flavor of the plate.
Chicken sancocho: a delicious variant
For those who prefer a slightly lighter version, chicken sancocho is an excellent alternative. Simply replace the chicken with chicken and follow the same steps of the basic recipe. The chicken is cooked faster and gives the sancocho a slightly different but equally delicious flavor.
Infallible ingredients in the traditional chicken sancocho
We have seen that the chicken sancocho can prepare in different ways depending on the specific place where we are, but in general this dish usually carries particular ingredients that are repeated:
- Gallina, corn cob, green bananas, cassava, potatoes, carrot, onion, garlic, paprika, tomato, celery, coriander, long onion and condiments such as salt and pepper.
What is the difference between the chicken sancocho and the chicken sancocho? The main difference is the type of meat used. The chicken has a more intense flavor and requires more cooking time than chicken, which gives the broth a deeper flavor.
How to make a Colombian hen sancocho?
We arrived at the time we were waiting, is that this recipe leaves us many issues to talk about, to understand even better. The Colombian hen sancocho follows the basic recipe that we leave you down here, but we recommend paying special attention to the quality of the ingredients and cooking time to achieve a tasty and flavor broth.
Preparing a Colombian hen sancocho is a rewarding experience that will allow you to enjoy a dish full of tradition and flavor. I hope you enjoy preparing and savoring this dish to the next recipe, cook friends!
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Gallina sancocho recipe
Yields: 4 portions
Preparation time: 45 minutes
Ingredients:
- 1 Complete chicken or chicken unit (approx.1.5 kg), cut
- 4 big potatoes, peeled and chopped in large pieces
- 2 green bananas, chopped in medium pieces
- 1 median cassava, peeled and cut
- 1 large onion, finely chopped
- 2 medium, peeled and chopped tomatoes
- 2 liters of chicken broth
- 1 cda saffron soup
- 1 handful of fresh, chopped parsley
- 1 bunch of fresh coriander, chopped
- 1 “chopped” package (includes garlic, onion, pepper)
- 1 pinch of salt to taste
- 1 cup of potato and cassava
How to make a chicken sancocho:
- In a large pot, boil the chicken broth. Once the broth is boiling, add the chicken or chicken and cook for 30 minutes.
- Add the bananas and cassava to the broth with the chicken. Cook for 15 minutes.
- Meanwhile, in a pan, sauté the onion and tomato with a little oil until they are soft and fragrant. Then add them to the pot with the sancocho.
- Add the chopped potatoes, the potato and cassava, the saffron, the parsley, the coriander, the chopped (garlic, onion, pepper, etc.) and the salt to taste to the pot. Mix all ingredients well.
- Let cook over medium heat for 20 more minutes, or until the vegetables are tender and chicken/chicken is completely cooked.
- Let the sancocho stand for a few minutes before serving.
- Serve the hot sancocho in deep dishes, accompanied by fresh salad, corn and/or avocado. If desired, remove some chicken pieces and make a stew with tomato, onion, garlic and pepper to accompany. A good additional accompaniment is rice.
