Sancocho de Gallina
Sancocho is a traditional Colombian soup. It will always contains plantains, yucca, potatoes, corn, and alinos paste. There are many different varieties of meats and seafood that are used for protein. The word, Gallina, is Spanish for chicken. The best option is to use a whole chicken. I separated the drums, thighs, and wings. I cut the chicken breast into 4 pieces. Neck, back, liver, heart, and gizzards all went in there as well. If you would rather have all dark meat, use bone in thighs and drumsticks; breast for white. Most importantly, don’t be a little bitch and use boneless skinless chicken for this recipe. The purpose of using a whole chicken is to suck every last bit of flavor out of the carcass. It is significantly cheaper. It is also respectful to the animal that you are about to consume to not waste it’s body. If you were to ask for this boneless skinless in Colombia, they would look at you like you’re crazy. And hopefully gun your ass down. So unbitch your children and teach them to eat bone in chicken.
Ingredients
- 12 cups chicken stock
- 4 lbs whole chicken cut up
- 1/2 cup alinos columbianos
- 2 plantains cut into 1” chunks
- 3 ears of corn cut into 2” pieces
- 2 tsp salt
- 1 lb frozen yucca cut into 1” chunks
- 3 medium red potatoes cut into 1” cubes
- 1 tsp cracked black pepper
- chopped cilantro garnish
Instructions
- In a large stock pot, add in the chicken, plantains, alinos, corn, salt, and chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Add in the yucca, potatoes, and black pepper. Continue simmering for another half hour.
- Let sit for 15-20 minutes before serving.
- Garnish with chopped cilantro.
