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My review
Sancocho
John Camacho
"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce."
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Ingredients
1 h servings 1095 calsOriginal recipe yields 6 servings (6 very large servings)
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Directions
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Prep
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Ready In
- Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
- While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
- Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
Nutrition Facts
Per Serving: 1095 calories; 26.4 g fat; 176.4 g carbohydrates; 40.6 g protein; 139 mg cholesterol; 1759 mg sodium. Full nutrition
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Reviews
Read all reviews 3235 Ratings
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Most helpful positive review
3/26/2007
I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family ...
Most helpful critical review
8/10/2010
Tip: Cassava and Yucca are one and the same. You can find frozen Yucca (skin removed & par boiled) in specialty food stores. Goya is one brand that processes Yucca. Just thaw and remove the w...
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3/26/2007
I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family ...
1/17/2008
Although this recipe is very good, it lacks the amount of cilantro that is normally found in traditional sancocho. My wife is hot off the boat from Colombia and when she makes it she uses close...
11/16/2004
Both Sancocho and Ajiaco are Colombian soups. BTW, Panama was part of Colombia until 1903, so it should not be surprising that we share that dish. There is also a Dominican Sancocho. In any form...
11/27/2010
I was very glad to find a good recipe for sancocho on here! It was one of my favorite things when I lived in Panama. Incidentally, several people are a bit confused with terminology, so I want...
5/11/2008
All I can say is... Yum! Very authentic. The only thing I added to the recipe is a boullion cube and corn to the soup. I serve rice and avacado alongside. Try it! It's great for a cold weather m...
12/7/2011
This was a good soup. Not as hearty as the Caribbean version, the one from the Dominican Republic has more ingredients: Culantro, cilantro, more root vegetables, different meats, chicken, beef, ...
8/10/2010
Tip: Cassava and Yucca are one and the same. You can find frozen Yucca (skin removed & par boiled) in specialty food stores. Goya is one brand that processes Yucca. Just thaw and remove the w...
3/1/2007
Very good. I like the thought of eating an authentic Columbian dish. Very good, and interesting textures. Maybe a little plain though, but I think that may be the way Columbian food is supposed ...