Sancocho de Gallina

Name: Sancocho de Gallina
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 12 to 14 cups water; 1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces; 2 stalks scallion, whole; 1/2 white onion; 2 sprigs of cilantro; 1/4 cup olive oil; 1 bunch scallions, about 8 chopped; 1 tomato, finely chopped; 1/2 onion, finely chopped; 4 cloves garlic, finely chopped; 1/4 cup finely chopped cilantro; 1/2 teaspoon ground cumin; 14 teaspoon salt; 1/4 teaspoon pepper; 5 strands saffron; 2 green plantains, broken by hand into pieces; 2 yucca (cassava) peeled and cut into 2-inch pieces; 4 red potatoes, cut into 2-inch pieces; 2 ears of corn, kernels removed, optional; 1/4 cup chopped cilantro leaves, plus more for garnish; 3 chicken-flavored bouillon cubes; Salt and freshly ground black pepper; Avocado slices

Recipe courtesy of La Pequena Colombia

Watch how to make this recipe.

Sancocho de Gallina

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Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

887

Total Fat

37

Saturated Fat

9

Carbohydrates

100

Dietary Fiber

8

Sugar

13

Protein

42

Cholesterol

141

Sodium

2272

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

887

Total Fat

37

Saturated Fat

9

Carbohydrates

100

Dietary Fiber

8

Sugar

13

Protein

42

Cholesterol

141

Sodium

2272

Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr

Ingredients

12 to 14 cups water

1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces

2 stalks scallion, whole

1/2 white onion

2 sprigs of cilantro

Sofrito:

1/4 cup olive oil

1 bunch scallions, about 8 chopped

1 tomato, finely chopped

1/2 onion, finely chopped

4 cloves garlic, finely chopped

1/4 cup finely chopped cilantro

1/2 teaspoon ground cumin

14 teaspoon salt

1/4 teaspoon pepper

5 strands saffron

2 green plantains, broken by hand into pieces

2 yucca (cassava) peeled and cut into 2-inch pieces

4 red potatoes, cut into 2-inch pieces

2 ears of corn, kernels removed, optional

1/4 cup chopped cilantro leaves, plus more for garnish

3 chicken-flavored bouillon cubes

Salt and freshly ground black pepper

Avocado slices

Directions

Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
Before serving, garnish with chopped cilantro. Serve with avocado slices.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.