The chicken sancocho is one of the most traditional and rich dishes of Colombian typical kitchen/b. It is a soup that is prepared with a variety of tubers and that has a mixture of intense flavors. The Colombian chicken sancocho is perfect to consume in a family reunion.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make Colombian chicken sancocho: |
| 1 Pollo unit 2 Mazorca units 3 Units of Potato Sabanera 5 units of Creole Pope 1 coriander branch 2 tablespoons of oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make Colombian chicken sancocho:
1. Before performing this typical Colombian soup, the first step is to enlist all ingredients.
2. In a pot with plenty of water, add the chicken pieces, previously seasoned, and cook over low heat for 1 hour. Remove the chicken and reserve.
3. In the chicken broth add the potatoes, cassava and banana peeled and cut into a piece, the cob cut in half and a coriander branch. Cook over medium heat for 40 minutes until all tubers and corn are cooked.
4. Apart, in a pan with oil add the peeled tomato and cut into small cubes, the long onion and the garlic cut finely. Cook over low heat until you get a thick preparation, salt and pepper.
5. Add the tomato and onion to the soup, cook over low heat for 25 more minutes and add the chicken pieces again. Rectify the taste of salt soup.
6. Finally serve the Colombian chicken sancocho, sprinkle with a little chopped coriander and accompany the dish with a little white rice and a slice of lemon. If you liked this recipe, you have a comment or restlessness, give us your opinion.
