ColombianDinner

Recipe Story

origins & traditions

Sancocho de Gallina is one of Colombia's most beloved traditional stews, particularly popular in the Caribbean coastal regions and the Tolima department. This substantial one-pot meal features tender hen simmered slowly with starchy vegetables including yuca, green plantains, potatoes, and corn, all infused with cilantro, garlic, and scallions. The long cooking process creates a rich, flavorful broth that perfectly complements the hearty ingredients. Traditionally served with white rice, avocado slices, and ají picante on the side, this dish represents the essence of Colombian home cooking. The use of hen rather than chicken gives the broth an especially deep, satisfying flavor that develops over the extended cooking time. Perfect for feeding a crowd or enjoying as leftovers, Sancocho de Gallina embodies the communal spirit of Colombian cuisine.

Instructions

step by step

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Cut the hen into 8-10 pieces, removing excess fat. Season generously with salt and pepper.
In a large stockpot, heat olive oil over medium-high heat. Add the hen pieces and brown on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add diced onions and cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
Return the hen to the pot and add enough water to cover by 2 inches (about 12 cups). Add bay leaves, cilantro stems, and whole scallions. Bring to a boil.
Reduce heat to medium-low and simmer covered for 45 minutes, skimming any foam that rises to the surface.
Add the yuca pieces, green plantain chunks, and corn pieces. Continue simmering for 20 minutes.
Add the diced potatoes and cook for another 15-20 minutes until all vegetables are tender and the hen is falling off the bone.
Remove the bay leaves, cilantro stems, and scallions. Adjust seasoning with salt and pepper to taste.
Stir in fresh chopped cilantro just before serving.
Ladle into deep bowls, ensuring each serving gets a mix of hen and vegetables. Serve hot with white rice, avocado slices, and lime wedges on the side.

Sancocho de Gallina

4.4 (47)

A hearty Colombian chicken stew made with hen, yuca, plantains, corn, and potatoes in a richly flavored broth. This traditional comfort food is perfect for family gatherings and brings warmth to any table.

medium

1h 55m

8 servings

Ingredients

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Main Protein

1500 grams Chicken Thigh, hen cut into pieces or substitute with chicken thighs

Aromatics

2 pieces Onions, diced
6 cloves Garlic, minced

Herbs

4 tablespoons Cilantro, chopped, plus stems for broth

Vegetables

4 pieces Potatoes, peeled and cut into large chunks
2 pieces Plantain, green, peeled and cut into 2-inch pieces
3 cups Corn, fresh or frozen corn on the cob cut into 2-inch rounds

Seasonings

3 pieces Bay Leaves, whole
2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Cooking Base

3 tablespoons Olive Oil, for browning

Garnish

2 pieces Lime, cut into wedges for serving (optional)
2 pieces Avocado, sliced for serving (optional)

Chef Tips

expert advice

•For the most authentic flavor, use a whole hen rather than regular chicken - the longer cooking time extracts maximum flavor from the bones.

•You can prepare the broth a day ahead and add vegetables when reheating.

•The key to perfect sancocho is patience - don't rush the simmering process.

•If the broth reduces too much during cooking, add more hot water as needed.

•Traditional accompaniments include capers, cream, and hot sauce for guests to customize their bowls.

Variations & Substitutions

make it your own

•If hen is unavailable, substitute with chicken thighs and legs for best results.

•Some regions add sweet potato or malanga instead of regular potatoes.

•For a spicier version, add a whole ají pepper to the broth while cooking.

Storage & Reheating

keeping it fresh

Storage

Store leftover sancocho in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. Keep the broth and solids together to prevent vegetables from drying out. Can be frozen for up to 3 months in freezer-safe containers, though yuca texture may soften slightly upon thawing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through, about 10-15 minutes. Add a splash of water or chicken broth if the stew has thickened too much. Microwave individual portions on medium power for 3-4 minutes, stirring halfway through. Avoid boiling during reheating to prevent vegetables from becoming mushy.