Colombian Chicken Sancocho

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 large yuca roots, peeled and cut into chunks 2 large yuca roots, peeled and cut into chunks
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 4 medium potatoes, peeled and quartered 4 medium potatoes, peeled and quartered
• 1 bunch fresh cilantro, tied with kitchen twine 1 bunch fresh cilantro, tied with kitchen twine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 12g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, diced tomatoes, and bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the ground cumin and annatto powder, coating the vegetables evenly.
4. 4.
   Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. 5.
   Add the yuca, plantains, corn, and potatoes to the pot. Tie the cilantro bunch with kitchen twine and add it to the pot as well. Season with salt and pepper.
6. 6.
   Cover the pot and simmer for an additional 45 minutes to 1 hour, or until the chicken is tender and the vegetables are cooked through.
7. 7.
   Remove the cilantro bunch from the pot and discard. Adjust the seasoning if needed.
8. 8.
   Serve the Colombian Chicken Sancocho hot with a side of white rice and avocado slices.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca roots properly, removing the tough outer layer before cutting them into chunks.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor in the Sancocho.
• Corn — Use fresh corn on the cob for the best taste and texture. Cut the corn into thirds to make it easier to serve.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• If annatto powder is not available, you can substitute it with achiote paste or omit it altogether.
• Adjust the cooking time based on the size of the chicken pieces to ensure they are fully cooked.
• Feel free to add other vegetables like carrots or green beans to personalize your Sancocho.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Colombian Chicken Sancocho in deep bowls, making sure to include a generous portion of chicken, vegetables, and broth in each serving. Accompany it with a side of fluffy white rice and garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro on top of the Sancocho just before serving. The vibrant colors of the vegetables and the aromatic steam rising from the bowl will make this dish visually appealing.