Best 2 Sancocho De Gallina Recipes

Sancocho de gallina, also known as Colombian chicken stew, is a traditional and flavorful dish that captures the essence of Colombian cuisine. It's a hearty and comforting soup-like stew made with a combination of chicken, vegetables, and spices, simmered in a rich broth. This dish holds a special place in Colombian hearts and is often enjoyed as a family meal or served at special occasions.

In this article, we present two variations of this classic dish: the traditional Sancocho de gallina and a vegetarian version, Sancocho de verduras. Both recipes offer unique flavors and cater to different dietary preferences. The traditional recipe uses a whole chicken, while the vegetarian version features a variety of vegetables and a flavorful vegetable broth. Each recipe includes detailed step-by-step instructions, a list of ingredients, and cooking tips to ensure a delicious and authentic Sancocho de gallina experience. Whether you're a seasoned cook or a beginner, these recipes will guide you in creating this delectable Colombian dish.

Here are our top 2 tried and tested recipes!

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)

Sancocho de Gallina (Chicken or Hen Sancocho) image

Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.

Provided by Erica Dinho

Categories Main dish

Time 1h15m

Number Of Ingredients 11

Ingredients

3 ears fresh corn (cut into 3 pieces)
12 cups of water
½ cup aliños
1 big whole chicken
1 teaspoon salt
2 green plantains (peeled and cut crosswise into 2 inch pieces)
2 chicken bouillon cubes
6 medium white potatoes (peeled and cut in half)
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper

Steps:

In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving

SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)

Sancocho De Gallina (Colombian Chicken Soup) image

This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!

Provided by Witch Doctor

Categories Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons butter

Steps:

In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
30 minutes prior to the end of cooking, add the cut up plaintains.
10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
Add the roux to the soup and stir to blend well.

Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2

Tips:

Choose the right chicken: A good quality, free-range chicken will make all the difference in the flavor of your sancocho.
Use a variety of vegetables: The more vegetables you use, the more flavorful your sancocho will be. Some good options include potatoes, carrots, corn, green beans, and onions.
Don't overcrowd the pot: Make sure there is enough room for the chicken and vegetables to cook evenly. If the pot is too crowded, the food will not cook properly.
Simmer for a long time: Sancocho is a slow-cooked dish. The longer you simmer it, the more flavorful it will be.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of hot sauce if you like.

Conclusion:

Sancocho de gallina is a delicious and flavorful soup that is perfect for a family meal. It is easy to make and can be tailored to your own taste. With its combination of chicken, vegetables, and spices, sancocho is a surefire hit that will please everyone at the table. So next time you are looking for a hearty and satisfying meal, give sancocho de gallina a try.