Colombian chicken sancocho

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Sancocho is a robust Colombian meal soup with chicken, yuca, potatoes and plantain. The broth stays clear yet deeply savory and is often finished with cilantro and lime.

Serves: 6 people

Preparation time: 65 min

Ingredients

• chicken drumsticks – 2.6 lb
• water – 10 cups
• onion, halved – 1 large
• garlic, crushed – 4 cloves
• yuca, cut into chunks – 1.1 lb
• potatoes, halved – 1.1 lb
• green plantain, sliced – 1 large
• corn on the cob, cut into pieces – 2 ears
• scallions, sliced – 3
• cilantro, roughly chopped – 3/4 cup
• limes – 2
• salt – 2 tsp
• black pepper – 1 tsp

Method

1. Place the chicken, water, onion, garlic, salt and pepper in a large pot and bring to a boil. Simmer gently for 30 minutes.
2. Add the corn, yuca and plantain and continue cooking for 15 minutes. Skim the surface if needed.
3. Add the potatoes and simmer for 20 minutes more until all the vegetables are tender and the broth tastes rich.
4. Remove the onion and taste the broth. Stir in the scallions and half of the cilantro and cook for 2 minutes more.
5. Serve the sancocho piping hot with extra cilantro and lime wedges on the side.