Colombian Chicken Stew

    1 hour

    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.

    33 people made this

    Serves: 6 

    • 2.5 litres water
    • 1 tablespoon salt
    • 4 tablespoons chopped fresh coriander
    • 4 cloves garlic, crushed
    • 6 chicken leg quarters
    • 2 plantains, peeled and cut into 6 pieces
    • 1 large onion, chopped
    • 900g potatoes, peeled
    • 1.8kg fresh cassava roots, cut into 6 pieces
    • 2 tablespoons cooking oil
    • 4 large onions, peeled and thinly sliced
    • 1 teaspoon ground cumin or to taste
    • 1/2 teaspoon paprika or to taste
    • 1 teaspoon salt or to taste
    • 450g tomatoes, chopped

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place the water into a large saucepan and add 1 tablespoon salt, chopped coriander, garlic, chicken legs, plantains and 1 onion. Bring to the boil; cook for about 20 minutes. Add the potatoes and cassava to the pan and continue to cook for another 20 minutes or until potatoes are tender.
    2. While the chicken and vegetables are cooking, heat the oil in a large frying pan over medium heat. Fry the onions in the hot oil; season with cumin, paprika and salt. When the onions are limp, stir in the tomatoes and remove from heat.
    3. Spoon the chicken stew into bowls, serve topped with the tomato onion sauce.

    Difficult ingredients

    Plaintain and cassava can be found in some Indian/South Asian or Carribean speciality stores.

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    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)