Colombian Sancocho

Sancocho is a rich, hearty soup that's popular in many Latin American countries. It's a heavy soup, similar to stew. The Colombian Sancocho combines potatoes, yuca, corn, plantains, and meat such as chicken.

Total time: 1 hour 25 minutes | Yields 6 servings

Ingredients

1 tsp olive oil
5 scallions (chopped)
1 tomato (chopped)
4 cloves garlic (chopped)
1/2 onion (chopped)
1 small whole chicken (remove giblets). Can be substituted for skinless chicken breasts or thighs for a less-fatty alternative
1 cup cilantro (roughly chopped)
3 large potatoes (peeled and cut into 1 1/2 inch cubes)
2 cups of yucca cut into 2" cubes (can be substituted with sweet potato)
3 ears of corn (cut in half or thirds depending on size)
1 small green plantain (peeled and cut into 1 inch pieces)
1 tsp cumin
2 cubes of chicken bouillon
Salt and pepper to taste

Steps

1. Heat a large pot over medium heat
2. Once hot add oil, scallions, onions, and garlic and saute for 1 minute
3. Add tomatoes and continue to saute for 1 minute
4. Add chicken and brown on all sides
5. Season mix with salt and pepper
6. Add yucca or sweet potato and then fill the pot with water
7. Add chicken bouillon and half of the cilantro and bring to a boil
8. Once boiling reduce heat to low and cover the pot
9. Simmer on low for about 40-minutes and taste to measure seasoning. Add more if necessary
10. Add potatoes and cook for an additional 15 minutes
11. Add corn and cook for an additional 7 minutes or until corn is cooked
12. Serve hot in large bowl topped with remaining cilantro. Enjoy!
13. Leftovers should be placed in a bowl, covered with plastic wrap, and refrigerated for later use.