Colombian Chicken Sancocho

Name: Colombian Chicken Sancocho
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 servings
Cuisine: Colombian
Ingredients: 6 ounce chicken thigh (boneless, skinless); 0.5 cup white rice (uncooked); 1 yellow potato (medium, peeled and cut into large chunks); 0.5 cup yuca (frozen, cut into chunks); 0.5 corn on the cob (cut into 1-inch pieces); 0.25 yellow onion (roughly chopped); 1 clove garlic (minced); 0.25 green onion (chopped); 2 tablespoon fresh cilantro (chopped); 0.5 lime (cut into wedges); 3 cup chicken broth; 0.5 teaspoon ground cumin; 1 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon olive oil

A comforting and hearty Colombian chicken stew, rich with vegetables like potatoes, yuca, and corn, served with fluffy white rice and fresh lime.

Prep: 20 min
Cook: 1 hr 15 min
Total: 1 hr 35 min
Servings: 1
Cuisine: Colombian
Difficulty: Medium
Cost: $7.24/serving

Dietary

Halal
Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber
Low-Saturated-Fat

Ingredients

6 ounce chicken thigh (boneless, skinless)
0.5 cup white rice (uncooked)
1 yellow potato (medium, peeled and cut into large chunks)
0.5 cup yuca (frozen, cut into chunks)
0.5 corn on the cob (cut into 1-inch pieces)
0.25 yellow onion (roughly chopped)
1 clove garlic (minced)
0.25 green onion (chopped)
2 tablespoon fresh cilantro (chopped)
0.5 lime (cut into wedges)
3 cup chicken broth
0.5 teaspoon ground cumin
1 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon olive oil

Instructions

Cook the white rice: Combine 1/2 cup white rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Prepare the chicken: Season the chicken thigh with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium-high heat. Sear the chicken thigh for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
Sauté aromatics: In the same pot, add the roughly chopped yellow onion, minced garlic, and chopped green onion. Sauté for 3-5 minutes until softened. Stir in the ground cumin, remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 1 minute until fragrant.
Simmer the sancocho: Pour in 3 cups chicken broth. Bring to a boil, then add the peeled and chunked yellow potato and yuca chunks. Reduce heat to a simmer, cover, and cook for 15 minutes.
Add chicken and corn: Return the seared chicken thigh to the pot. Add the corn on the cob pieces. Continue to simmer, covered, for another 45-50 minutes, or until the chicken is tender and cooked through, and the vegetables are very soft and starting to break down, thickening the stew.
Shred chicken and finish: Carefully remove the chicken thigh from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot. Stir in 2 tablespoons chopped fresh cilantro. Taste and adjust seasoning if needed.
Serve: Ladle the hot Sancocho into a bowl. Serve with a side of white rice and fresh lime wedges. Garnish with additional fresh cilantro if desired.

Notes

For a thicker sancocho, you can mash some of the potatoes and yuca against the side of the pot as it simmers.

Nutrition (per serving)

Calories: 1101
Protein: 51 g
Carbohydrates: 174.9 g
Fat: 25.5 g
Fiber: 11.4 g
Sodium: 5122 mg
Saturated Fat: 4.3 g
Sugar: 13.2 g
Cholesterol: 144 mg