Colombian Chicken Soup (Sancocho)
This traditional Colombian chicken soup (Sancocho) served with Guiso (soup seasoning sauce) is a healthy and hearty dish.
1 large carrot, peeled & halved
1 medium green plantain, peeled & halved
1 medium yucca, peeled & quartered
3 small potatoes
4 medium bone-in, skinless chicken thighs
8 cups chicken stock
2 green onions
Small bunch cilantro
1 large garlic clove, finely grated
(Guiso) Soup seasoning sauce ingredients:
2 tbsp vegetable oil
2 large tomatoes, diced
1 cup green onion, finely minced
2 medium cloves garlic, finely grated
10-12 cilantro sprigs, minced
1/3 cup chicken stock
¾ tsp salt
¼ tsp freshly ground black pepper
Place all of the soup ingredients excluding the soup seasoning ingredients in a large pot over medium heat.
Let the soup come to a simmer and cook for about 45 minutes or until the carrot, plantain, yucca, and potatoes are tender.
While the soup is simmering, heat the vegetable oil in a medium pan over medium heat to prepare the guiso or soup seasoning.
Add the green onions, tomatoes, garlic, cilantro, salt and pepper. Cook for 10 minutes until tomatoes start releasing liquid.
Add chicken stock and bring to a boil. Remove from heat and set seasoning aside until serving time.
After the soup is done, discard the cilantro bunch and green onions. Season the soup with salt according to taste.
Serve with a piece of chicken thigh, each piece of the vegetables in every bowl topped with a dollop of Guiso.