Easy Crock Pot Colombian Chicken Sancocho
Ingredients
- 4 cloves garlic
- 1 small onion chopped
- 3 medium carrots chopped
- 2 bell peppers (any color) cored, seeded, and chopped
- 6 cups chicken broth
- 1 cup fresh cilantro leaves chopped
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 3-4 pound chicken cut into 8 pieces
- 1 small yucca peeled and cut into 2-inch pieces
- 2 green plantain peeled and cut into 2-inch pieces
- 5 yellow potatoes halved
- 4 cobbettes corn
Run your errands while you cook this delicious sancocho in your crock pot! The ultimate comfort food in Colombia, sancocho is a stew typically served with rice and avocado on the side. It's usually eaten during el almuerzo, since it’s a hearty dish that combines potatoes, yucca, corn, plantains and chicken (although I've had versions with many different kinds of meat). Say hello to your complete meal of the day, and enjoy!
Directions
- In a blender, puree garlic, onion, peppers, carrots, 4 cups chicken broth, 1 cup cilantro, cumin and salt.
- In your crock pot, combine chicken, yucca, green plantain, potatoes, and corn. Add the puree and the remaining chicken broth.
- Cook on high for 2 hours.
- Before serving, blend the remaining 1 cup cilantro and a little of the stew broth and puree.
- Stir the puree into the soup, season with salt and pepper to taste, and serve hot!
