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
Skinless Chicken Thighs
Bag of whole carrots, ½ diced, ½ chopped in 2 inch pieces