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Author Notes: When visiting family in Colombia over the years, it has become a cherished tradition to enjoy a feast of sancocho at some point during our journey...a delicious soup slow cooked all day long in a huge stockpot over a fire. It consists of chicken, beef, pork, a variety of roots (potato, bonito, yucca) plantains, bits of corn on the cob, carrots, onion, cilantro in the most delicious broth. It is garnished with aji (marinated onion, lime, chili, tomato) and sliced avocados.
My version in no way in compares to the love put into our Colombian feast, but is sure does satisfy the craving and easy to throw together on those nights you don't have time to light a fire. I have simplified mine, using only chicken thighs for meat, cutting back on the amount of root veggies, but certainly does not lack in flavor. I love that my girls now request it...it's the ultimate comfort food. —jennvill
- 12 Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- 1.5 Bag of whole carrots, ½ diced, ½ chopped in 2 inch pieces
- 1.5 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tomato, diced
- 1 small bunch cilantro, chopped with stems
- 2 sweet potatoes, peeled, chopped
- 3 ears of corn, quartered
- 12 cups chicken broth
- 3 avocados, sliced
- 2 limes, cut in to wedges
- salt to taste
- In large pot, saute diced carrots with onion, garlic and thyme in olive oil on medium low heat until onion is translucent. Salt to taste.
- Salt chicken and cook in carrot/onion mixture, working in two batches. When chicken is cooked through, remove from pot and set aside.
- Add broth, tomato, cilantro chopped sweet potatoes, corn, and remaining chopped carrots to the pot, bring to a boil, and cook for 15 minutes.
- Add chicken back to pot, cover and cook on low to further allow flavors to infuse. Serve in soup bowls with sliced avocados, a wedge of lime, and a dash of your favorite hot sauce.