Sancocho de Gallina
Colombian Hen Stew
A hearty and traditional Colombian stew made with a whole hen, root vegetables, and corn. This slow-cooked soup is a staple for family gatherings and special occasions.
🧂 Ingredients
- 1 (about 1.5-2 kg) Whole hen
- 4-5 liters Water
- to taste Salt
- 1 teaspoon Black peppercorns
- 500g Yuca (cassava)
- 2 Green plantains
- 4 medium Yellow potatoes (or other starchy potatoes)
- 4 ears Corn on the cob
- 1 bunch Cilantro
- 1 large Optional: Onion
- 4-5 Optional: Garlic cloves
👨🍳 Instructions
- 1
Prepare the hen: Rinse the whole hen under cold water and place it in a very large stockpot or Dutch oven. Add enough cold water to generously cover the hen (about 4-5 liters). Add salt (start with 1 tablespoon) and black peppercorns. If using, add the quartered onion and smashed garlic cloves.
⏱️ 10 minutes - 2
Simmer the hen: Bring the water to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface during the first 15-20 minutes. Cover the pot and let the hen simmer very gently for at least 2.5 to 3 hours, or until the meat is extremely tender and falling off the bone. The broth should be flavorful and rich.
⏱️ 2.5 - 3 hours - 3
Add vegetables and corn: Once the hen is tender, carefully remove it from the pot and set aside on a large plate or cutting board. Add the prepared yuca, plantains, potatoes, and corn to the simmering broth. Add the bunch of cilantro. Increase the heat slightly to maintain a gentle simmer.
⏱️ 5 minutes - 4
Cook the vegetables: Cover the pot and continue to simmer for about 30-45 minutes, or until all the root vegetables and corn are tender when pierced with a fork. Taste the broth and adjust seasoning with salt as needed.
⏱️ 30 - 45 minutes - 5
Shred the hen meat: While the vegetables are cooking, carefully remove the skin and bones from the cooked hen. Shred the meat into bite-sized pieces. Discard the skin and bones.
⏱️ 10 minutes - 6
Return hen and finish: Add the shredded hen meat back into the pot with the vegetables and broth. Stir gently and let it simmer for another 5-10 minutes to heat through.
⏱️ 5 - 10 minutes - 7
Serve: Remove and discard the bunch of cilantro. Ladle the hot Sancocho de Gallina into large bowls, ensuring each serving gets a generous portion of hen, vegetables, and broth. Serve immediately with white rice and a side of Colombian ají (spicy salsa) for those who like extra heat.
⏱️ 5 minutes
💡 Pro Tips
- ✓Using a whole hen (gallina) provides a richer, deeper flavor than a regular chicken, but a good quality stewing hen or even a whole chicken can be substituted if a hen is unavailable. Adjust cooking time accordingly.
- ✓The key to a great sancocho is slow, gentle simmering. This breaks down the hen and allows the flavors to meld beautifully.
- ✓This is a substantial meal, perfect for feeding a crowd or enjoying as leftovers.
- ✓Ensure vegetables are cut into large, uniform pieces so they cook evenly and don't disintegrate.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like ñame (yam), arracacha, or sweet potatoes.
- For a lighter version, use chicken instead of hen.
- Some regions add a piece of beef or pork to the stew for added depth of flavor.