Sancocho de Gallina (Colombian Chicken Sancocho)
Colombia's great Sunday soup: chicken simmered with green plantain, yuca, potato and corn on the cob in a broth scented with cumin, garlic and coriander. Served in big bowls with rice, avocado and ají.
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Start your free weekContinue with free accessBlend the aliños
Blend the scallions, garlic, onion, cumin and achiote with 250ml water into a smooth seasoning paste.
Start the broth
Put the chicken, remaining water, seasoning paste, salt, plantain and corn in a large pot. Bring to a boil, skim, then simmer for 40 minutes (60 if using a stewing hen).
Add yuca and potatoes
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Finish with coriander
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Serve
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Blend the aliños
Blend the scallions, garlic, onion, cumin and achiote with 250ml water into a smooth seasoning paste.
Start the broth
Put the chicken, remaining water, seasoning paste, salt, plantain and corn in a large pot. Bring to a boil, skim, then simmer for 40 minutes (60 if using a stewing hen).
Add yuca and potatoes
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Finish with coriander
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Serve
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The Story Behind the Dish
Sancocho descends from Spanish stews like cocido, transformed in the Americas with plantain, yuca and corn. Every Colombian region makes its own — with hen, beef, pork or fish — but sancocho de gallina is the most beloved.
It's often cooked outdoors over a wood fire in a huge pot for family gatherings, river trips and paseos de olla.
⭐ Why It's Famous
It's the dish of togetherness: one pot, big enough to feed the whole family on a Sunday.
💡 Fun Fact
A 'paseo de olla' — literally a 'pot outing' — is a Colombian tradition where families carry a giant pot to a river to cook sancocho over a fire.
Colombia (nationwide, especially Valle del Cauca)
3.45°N, -76.53°W
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