Sancocho de Gallina de Campo
A hearty and flavorful chicken soup made with a free-range chicken, root vegetables, and aromatic herbs, often considered a national comfort food.
🧂 Ingredients
- 1 whole Free-range chicken(cut into serving pieces)
- 3 liters Water
- 500 g Yuca(peeled and cut into chunks)
- 300 g Ñame(peeled and cut into chunks)
- 2 green Plantain(peeled and cut into chunks)
- 2 ears Corn on the cob(cut into pieces)
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1/2 bunch Cilantro(chopped)
- 1/4 bunch Culantro(chopped (optional, but traditional))
- to taste Salt
- to taste Black pepper
- 2 tbsp Achiote oil(for color (optional))
👨🍳 Instructions
- 1
In a large pot, add the chicken pieces and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam.
- 2
Add the yuca, ñame, plantain, and corn to the pot. Add chopped onion, minced garlic, cilantro, and culantro (if using). Season with salt and pepper.
💡 Tip: Ensure root vegetables are tender before proceeding. - 3
Continue to simmer for another 45-60 minutes, or until the chicken is very tender and the vegetables are cooked through. The broth should thicken slightly.
💡 Tip: Stir occasionally to prevent sticking. - 4
If desired, stir in achiote oil for a richer color just before serving.
💡 Tip: Achiote oil can be made by gently heating annatto seeds in oil. - 5
Serve hot, ensuring each bowl has a good portion of chicken and vegetables. Often served with white rice on the side.
💡 Pro Tips
- ✓Using a free-range chicken (gallina de campo) adds a deeper flavor.
- ✓Adjust the amount of root vegetables to your preference.
- ✓Culantro provides a distinct, authentic flavor that is highly recommended if available.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding other root vegetables like potato or arracacha.
- A splash of lime juice can be added at the end for brightness.