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Sancocho De Gallina (Hen’s Stew)

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 13
  • Servings 6
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Some say that this wholesome sopa alleviates colds, gets rid of hangovers and restores your strength. While these claims may simply be myths, the truth is that we shouldn’t wait for a specific moment to make it and try it for ourselves. Sancocho is a popular dish in Caribbean cuisine. Its origins seem to stem from sopas like the Ajiaco Taíno, the Spanish Olla Podrida and the Irish, German, Italian and French stews. Although it has its variants: Sancocho, salcocho, hervido or ajiaco, the seasoning is almost the same. It is prepared using meats and vegetables, especially root crops. There are variations: chicken, fish, beef, tail, ribs, goat, duck, among others. In some parts it’s called cruzado when made with chicken (or hen), beef and fish. The broth is flavored with herbs (cilantro and mint), combined with garlic, onions and sweet pepper to make Sofrito or Compuesto. In some countries, this is the typical weekend meal, perfect for enjoying with your family.
Greyza Baptista
Updated Sep 23, 2015
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Ingredients

  • 1 large chicken (or hen)
  • 1 lb potatoes
  • 1 lb cassava (or yuca)
  • 1/4 lb pumpkin
  • 1/4 lb carrots
  • 6 corn on the cob, cut in half
  • 1 large onion
  • 1 leek
  • 2 garlic cloves
  • Salt, if desired
  • 1 teaspoon black pepper
  • Sofrito, if desired
  • Avocado, if desired as decoration

Directions

  •  
    1
    Clean chicken and remove skin. Boil chicken in water with onion, garlic, sofrito, leek, salt and pepper.
  •  
    2
    When tender, remove chicken; place whole or large vegetables pieces and corn on the cob in pot.
  •  
    3
    Once soft, remove carefully, not to crumble vegetables. Place in serving bowl. Stir in some strained broth and chicken.

Expert Tips

  • tip 1
    The Sancocho recipe varies by region. It can be served with slices of avocado, but that’s optional.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Some say that this wholesome sopa alleviates colds, gets rid of hangovers and restores your strength. While these claims may simply be myths, the truth is that we shouldn’t wait for a specific moment to make it and try it for ourselves. Sancocho is a popular dish in Caribbean cuisine. Its origins seem to stem from sopas like the Ajiaco Taíno, the Spanish Olla Podrida and the Irish, German, Italian and French stews. Although it has its variants: Sancocho, salcocho, hervido or ajiaco, the seasoning is almost the same. It is prepared using meats and vegetables, especially root crops. There are variations: chicken, fish, beef, tail, ribs, goat, duck, among others. In some parts it’s called cruzado when made with chicken (or hen), beef and fish. The broth is flavored with herbs (cilantro and mint), combined with garlic, onions and sweet pepper to make Sofrito or Compuesto. In some countries, this is the typical weekend meal, perfect for enjoying with your family.
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