Best 4 Sancocho With Aji Recipes

Sancocho, a hearty and flavorful soup or stew, is a beloved dish in many Latin American countries. Originating in the countryside, sancocho is typically made with a variety of meats, vegetables, and herbs, and is often served with rice or bread. The exact ingredients and preparation methods can vary depending on the region, but the result is always a comforting and nourishing meal.

Sancocho is a versatile dish that can be made with a variety of meats, including beef, pork, chicken, or fish. Vegetables commonly used in sancocho include potatoes, carrots, onions, garlic, and peppers. Herbs and spices such as cilantro, cumin, oregano, and paprika add depth of flavor to the broth. Some recipes also include beans, corn, or plantains.

In this article, we'll share two delicious recipes for sancocho: a traditional Colombian sancocho de gallina (chicken sancocho) and a more modern version with aji (a spicy pepper sauce). Both recipes are easy to follow and packed with flavor. So gather your ingredients and let's get cooking!

Here are our top 4 tried and tested recipes!

SANCOCHO

Sancocho image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro
4 green onions, sliced
1/2 cup diced boiled yucca
Coconut rice, for serving

Steps:

Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
Serve with a side of coconut rice.

SANCOCHO WITH AJI

Sancocho With Aji image

From Simply Delicioso--this is a Colombian version of the very popular soup. To serve, remove the "drier" ingredients from the soup--the corn, meat, yucca--and arrange on a separate dish to be served alongside the brothy soup.

Provided by Pikake21

Categories Colombian

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

1 cup fresh cilantro leaves, finely chopped
8 scallions, finely chopped (white and light green part only)
1/2 small scotch bonnet peppers or 1/2 small habanero pepper, seeded and finely chopped
1 tablespoon finely chopped white onion
2 teaspoons fresh lime juice (about 1/2 lime)
3/4 cup water
1 small plum tomato, cored and finely chopped (optional)
salt
3 tablespoons olive oil
2 large yellow onions, finely chopped
3 garlic cloves, finely minced
2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon finely chopped fresh thyme leave
2 lbs skinless chicken thighs, excess fat removed
2 lbs flanken beef ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-inch long pieces
2 ripe plantains, peeled and cut into 2 inch long pieces
1 bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or 14 cups low sodium chicken broth
1 1/2 lbs small potatoes, peeled (red or white)
3 cups diced pumpkin or 3 cups butternut squash
10 pieces frozen yucca root ((2-inches long)
4 ears corn, husked and quartered
white rice, for serving (optional)
1 medium Hass avocado, halved, seeded, peeled and sliced for serving (optional)
6 tortillas, for serving (or Arepas) (optional)

Steps:

For the aji:
Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid.
Add the tomato if using, season with salt, to taste, and stir all of the ingredients together.
Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
Heat the oil in a large stockpot over medium heat for 1 minute.
Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally.
Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes.
Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary.
Add the green plantains, cilantro, and chicken stock and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
Using a slotted spoon, remove the chicken from the pot and set it aside.
Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes.
Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.
Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.

SANCOCHO WITH AJI

Sancocho with Aji image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 27

Ingredients

1 cup fresh cilantro leaves, finely chopped
8 scallions, white and light green part only, finely chopped
1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped
1 tablespoon finely chopped white onion
2 teaspoons fresh lime juice (about 1/2 lime)
3/4 cup water
1 small plum tomato, cored and finely chopped, optional
Salt
3 tablespoons olive oil
2 large yellow onions, finely chopped
3 garlic cloves, finely minced
2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon finely chopped fresh thyme leaves
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-inch long pieces
2 ripe plantains, peeled and cut into 2 inch long pieces
1 large bunch fresh cilantro, stems tied together with kitchen twine
14 cups chicken broth, homemade or canned low-sodium broth
1 1/2 pounds small red or white potatoes, peeled
3 cups diced pumpkin or butternut squash
10 (2-inch) long pieces frozen yucca
4 ears of corn, husked and quartered
White rice, for serving, optional
1 medium Hass avocado, halved, seeded, peeled and sliced for serving, optional
Arepas or tortillas, for serving, optional

Steps:

Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato, if using, season with saltm to taste and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.;
Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.

PUERTO RICAN SANCOCHO

Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

Tips:

Choose the right meat: Beef, pork, and chicken are all popular choices for sancocho. Beef shank, pork shoulder, and chicken thighs are good options as they have plenty of flavor and connective tissue that will break down during cooking.
Use a variety of vegetables: Sancocho is a great way to use up leftover vegetables. Potatoes, carrots, corn, and green beans are all classic additions, but you can also add other vegetables like squash, zucchini, or turnips.
Don't skimp on the seasonings: Sancocho is a flavorful dish, so don't be afraid to use a variety of seasonings. Garlic, onion, cumin, oregano, and paprika are all good choices. You can also add aji amarillo paste or powder for a spicy kick.
Cook it low and slow: Sancocho is a stew, so it needs time to develop its flavor. Simmer it for at least 2 hours, or up to 4 hours for a richer flavor.
Serve it with rice or bread: Sancocho is traditionally served with rice or bread. You can also serve it with avocado, sour cream, or salsa.

Conclusion:

Sancocho is a delicious and hearty stew that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and meat. With its variety of flavors and textures, sancocho is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give sancocho a try. You won't be disappointed!