Sancocho Criollo (Chicken Soup)

Sancocho Colombiano

A couple of years ago, every time I felt under the weather and I went to visit my friend Jean, he would make this soup for me. If there ever was a soup for the soul, this is it!!!

He always insists that this is not a Colombian soup, but his family’s recipe, special for their family gatherings, so in a way I think I should have named this recipe “The Pacheco Family Chicken Soup”, but that would have been a very long title wouldn't it?

This is the kind of dish that you set all in a pan and forget it for an hour or so, let simmer.

This recipe yields about 2 servings. Note: all vegetables must be peeled and chopped prior starting.

Ingredients:

80 gr. Potatoes

80 gr. Sweet Potatoes be peeled and chopped. 80 gr. Pumpkin

50 gr. Cassava

1 Yellow Onion

1 Red Bell Pepper

1/2 Ripe Plantain

1 Corncob (sliced in 4) 80 gr. Carrot 2 Garlic cloves (mashed) 1 Green Bell Pepper 1/2 Yellow Plantain 1 Bunch of cilantro (chopped) 1 chicken bouillon cube 300 gr. Chicken (drumstick washed)

1 juice of lemon

Salt and Pepper

Directions:

1. In a big pan, place the following ingredients (in this order): chicken, cassava, potatoes, sweet potatoes, the plantains, pumpkin, carrot, the peppers, onions and garlic, cover with cold water, sprinkle salt and pepper.

2. Then add the bouillon. Place on the heat first on high and once it starts to boil turn the heat down and let it simmer for 40 minutes. Then turn the heat off and add the cilantro. Serve warm.

Tip:

1. I like to serve the soup, with the chicken already deboned or shredded. A side of white rice and lime/or lemon juice to drizzle.