About this recipe: A delicious and traditional dish from Colombia, which consists of stewing chicken with plantain and cassava root and serving it with a fresh tomato and onion sauce.
Plaintain and cassava can be found in some Indian/South Asian or Carribean speciality stores.
I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family has made sancochos all the time. It's very tasty, I really liked it. I would really suggest replacing cassava with yucca. You can also try replacing the chicken with ribs(sancocho de costilla) - 26 Mar 2007 (Review from Allrecipes US | Canada)
Although this recipe is very good, it lacks the amount of cilantro that is normally found in traditional sancocho. My wife is hot off the boat from Colombia and when she makes it she uses close to one cup of cilantro and adds a spice blend similar to Sazon(Goya section) that puts it over the top. - 17 Jan 2008 (Review from Allrecipes US | Canada)
Both Sancocho and Ajiaco are Colombian soups. BTW, Panama was part of Colombia until 1903, so it should not be surprising that we share that dish. There is also a Dominican Sancocho. In any form, all these dishes are delicious. Enjoy them! - 16 Nov 2004 (Review from Allrecipes US | Canada)