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Sancocho de Pollo (Colombian Chicken Stew)

  • Yield: 6 servings 1x


Typically served with rice and avocado. It is hearty and filling. Other meats can be used to replace chicken, such as pork or goat.
The yucca will provide some thickening. However, if you can't find yucca or it isn't thick enough for you, you can thicken the stew at the end with a little arrowroot or cornstarch.


  • 4 cloves garlic
  • 1 small onion (chopped)
  • 3 medium carrots (cut into 2 inch pieces)
  • 1 medium bell pepper, any color (seeded and chopped)
  • 4 cups chicken or veggie broth
  • 1/2 cup cilantro (chopped)
  • 1 tbs ground cumin
  • 2 tsp salt
  • 4-6 medium chicken thighs
  • 1 small yucca (peeled, cut into 2 inch pieces)
  • 1 large green plantain (peeled, cut into 2 inch pieces (Must be very green))
  • 4 medium yellow potatoes (cut into 2 inch pieces)
  • 1 cup corn (or 4-6 cobbettes)


  1. In a blender, puree the garlic, onion, bell pepper, chicken broth, cilantro, cuin and salt.
  2. In your crockpot, combine the chicken, yucca, plantain, potatoes, and carrots.
  3. Add the puree and any additional fluid needed to cover the chicken.
  4. Cook on high for 2 hours or on low for 6 hours.
  5. During the last 30 minutes of cooking, add the corn to warm though.
  6. Serve with cilantro.


Source:  Hispanic Kitchen


  • Calories: 965
  • Fat: 39.81 g
  • Carbohydrates: 81.11 g
  • Protein: 70.15 g
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