Sancocho de Gallina

Origin

Sancocho is a traditional soup often considered a stew in several Latin American cuisines derived from the Spanish dish known as Cocido. This Colombian dish came a Spanish meal that is precede from a dish called “olla podrida“in the medieval times, it was called like that because in that time just rich people could eat meat.

The Sancocho is made with almost any kind of meat along with large pieces of planta in potato cassava and other vegetables depending on the region and it is usually served with a plate of white rice on the side. Here in Colombia there are a lot of Regions that made their own kind of Sancocho, the “Sancocho de gallina” that usually is served with avocado, white, rice and ají.

Ingredients -6 to 8 servings-

       3 ears fresh corn, cuted 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

Directions

1. 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.

2. 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.

3. Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.