---
title: Sancocho de Gallina (Colombian Chicken and Plantain Stew)
servings: 8
prep time: 20 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/sancocho-de-gallina
---

Gather @chicken thigh{1.2%kg}, @cassava{400%g}, @corn on the cob{2}, @fresh cilantro{1%bunch} and @ground cumin{1%tsp}.

Season the chicken thighs with salt and brown them in the big pot over medium-high heat, turning occasionally, about 5 minutes. ~{5%minutes}

Add the @spring onion{4} and cumin and stir until fragrant, then pour in about 2.5 liters of water. Bring to a simmer and cook 30 minutes, until the chicken is nearly falling off the bone. ~{30%minutes}

Add the yuca and green @plantain{2} chunks. Simmer 25 minutes, until the yuca turns translucent at the edges and starts to soften. ~{25%minutes}

Add the @potato{400%g} and corn wheels. Simmer a further 20 minutes, until the potato is tender and the broth has turned rich and golden. ~{20%minutes}

Taste the broth and adjust the salt, then finish with a generous storm of chopped cilantro.

Ladle into deep bowls with rice and avocado on the side, the traditional Sunday accompaniments — and a hammock afterwards, if you have one.