Colombian
Sancocho de gallina
A hearty Colombian hen soup simmered until the broth is deep and savory, with yuca, green plantain, potato, corn, and fresh cilantro. It is traditionally served with white rice, avocado, ají, and lime on the side.
Watch it madeJ. Kenji López-Alt · 18:26
Ingredients
- Bone-in gallina or stewing hen pieces600g
- Water6 cups
- Scallions, bruised3
- Garlic cloves, crushed3
- Cilantro stems6
- Cilantro cimarrón or culantro leaf1
- Ground cumin1/2 tsp
- Salt1 1/2 tsp, plus more to taste
- Green plantain, peeled and cut into chunks1 small
- Corn on the cob, cut into rounds1 ear
- Yuca, peeled and cut into chunks250g
- Papas criollas or small yellow potatoes250g
- White onion, finely chopped1/2 small
- Ripe tomato, finely chopped1 small
- Neutral oil1 tbsp
- Fresh cilantro, chopped1/4 cup
- Lime wedges2
- Cooked white rice, for serving1 cup
- Avocado, for serving1/2
Method
- Place the gallina pieces in a pot with the water, scallions, garlic, cilantro stems, cilantro cimarrón, cumin, and salt.
- Bring to a boil, skim off any foam, then lower the heat and simmer gently for 1 hour, or until the hen begins to soften and the broth tastes rich.
- While the broth cooks, heat the oil in a small pan and cook the chopped onion and tomato with a pinch of salt for 8 to 10 minutes, stirring until it becomes a soft hogao.
- Add the green plantain and corn to the pot and simmer for 20 minutes.
- Add the yuca, potatoes, and hogao, then continue simmering for 25 to 30 minutes, until the yuca is tender and slightly splitting and the potatoes are soft.
- Remove the scallions, cilantro stems, and cilantro cimarrón leaf from the broth.
- Taste and adjust the salt, then stir in the chopped fresh cilantro just before serving.
- Serve each bowl with a piece of gallina, plantain, corn, yuca, potato, and plenty of broth, with white rice, avocado, lime wedges, and ají if desired.
Common questions
What can I use instead of gallina or stewing hen if I can't find it?
Use bone-in chicken thighs, drumsticks, or a whole cut-up chicken. Add 20–30 minutes less simmering time, since chicken tenderizes faster than gallina. For deeper flavor, keep the skin and bones on.
When should I add the plantain, yuca, potatoes, and corn so they don't overcook?
Add the green plantain and corn first, about 20 minutes before the end. Add yuca, potatoes, and hogao after that. Cook just until the yuca is tender and the potatoes are soft but not collapsing.
What are the most common mistakes when making sancocho de gallina?
Boiling too hard, adding all the vegetables at once, and under-seasoning the broth are the biggest mistakes. Keep a gentle simmer, stagger the vegetables, and taste near the end so the soup stays rich, not muddy or bland.
How do I store and reheat leftovers without the vegetables falling apart?
Cool quickly and refrigerate in a covered container for up to 4 days. Reheat gently over low heat, not a hard boil. If possible, store broth and solids separately so yuca and potatoes hold their shape better.
What should I serve with sancocho de gallina?
Serve it hot with avocado, white rice, ají, and lime on the side. Many cooks also add extra chopped cilantro at the table. Make sure each bowl gets broth plus pieces of hen, plantain, corn, yuca, and potato.