Sancocho

Ingredients:

• 1 whole chicken (about 3 pounds/1.4 kg), cut into serving pieces
• 8 cups (1.9 L) water
• 2 ears of corn, cut into thirds
• 2 green plantains, peeled and cut into thick slices
• 2 yellow plantains, peeled and cut into thick slices
• 1 pound (450 g) yucca, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 1 large carrot, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bunch fresh cilantro, chopped
• 1 tablespoon (15 ml) vegetable oil
• 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) salt, plus more to taste
• 1/2 teaspoon (2 g) ground pepper
• 1 tablespoon (15 ml) lime juice

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add onion and garlic, sauté until soft and translucent, about 5 minutes.
2. Add chicken pieces to the pot and brown them lightly on all sides, about 7-10 minutes.
3. Pour in the water, then add the corn, green plantains, yellow plantains, yucca, potatoes, carrot, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 1-1.5 hours, or until the chicken and vegetables are tender.
5. Stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning with more salt if needed.
6. Serve the sancocho hot, garnished with the remaining cilantro.

Notes:

Sancocho is a traditional Colombian dish best served with white rice and avocado slices on the side. For added richness, you can include a tablespoon of achiote or saffron to give the broth a golden color. The soup can be refrigerated for up to 3 days and tends to taste even better the next day as the flavors meld together.