Chicken Sancocho

Name: Chicken Sancocho
Cook time: 75 min
Cuisine: Colombian recipes
Ingredients: 1 whole chicken (about 1.8 kg), cut into 8 pieces.; 1 tbsp. of Complete Seasoning; 4 packets of Goya Chicken Powder Cubes; 1 tbsp. minced garlic; 1 large onion, chopped; 0.5 cup sofrito; 8 sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro for garnish; 2 medium red potatoes, peeled and cut into 2-inch chunks; 1 package of Sancocho; 1 small tomato, finely chopped; 0.75 cup finely chopped scallions; 0.75 tsp. of Adobo with GOYA pepper; 1 tsp. of Goya Extra Virgin Olive Oil; 1 tsp. salt and pepper to taste

Colombian recipes

Meat and poultry

Launch

Medium

75'

Prepare a chicken sancocho step by step with this simple recipe. Take advantage of all the Goya products and get the most out of the genuine flavor of Latin America.

Ingredients Preparation Share

Ingredients

For the soup

1 whole chicken (about 1.8 kg), cut into 8 pieces.
1 tbsp. of Complete Seasoning
4 packets of Goya Chicken Powder Cubes
1 tbsp. minced garlic
1 large onion, chopped
0.5 cup sofrito
8 sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro for garnish
2 medium red potatoes, peeled and cut into 2-inch chunks
1 package of Sancocho

For the hot sauce or chili

1 small tomato, finely chopped
0.75 cup finely chopped scallions
0.75 tsp. of Adobo with GOYA pepper
1 tsp. of Goya Extra Virgin Olive Oil
1 tsp. salt and pepper to taste

Preparation

Make sofrito: In a frying pan, add chopped onion and tomato with 1 tablespoon of olive oil and butter.
Prepare the broth: Season the chicken with Sazonador Total and set aside. In a large pot, combine 2.5 liters of water, the chicken bouillon packets, garlic, onion, Sofrito and 8 sprigs of cilantro. Bring the mixture to a boil over medium-high heat. Then reduce heat and simmer for 10 minutes.
Cooking the chicken: Remove and discard the cilantro sprigs. Gently add chicken thighs, legs and wings to the pot; simmer (do not boil) for 15 minutes. Add the chicken breasts and continue to simmer until the chicken is cooked through (juices should run clear and a thermometer should register 74 °C when inserted into the thickest part of the chicken without touching the bone), about 10 minutes more. Remove any foam or fat that rises to the surface.
Add vegetables: Add potatoes and thawed Goya Sancocho Goya to pot with chicken; simmer until vegetables are completely tender, about 15 minutes. Taste soup and adjust seasoning with salt and pepper if necessary.
Prepare chili: In a small bowl, mix 125 ml water, Goya habanero chile sauce, tomato, scallion, Adobo, and olive oil. Stir until well combined; season to taste with salt and pepper.
Serve: Serve the sancocho in large bowls and garnish with the chopped cilantro. Serve with the hot bell pepper sauce on the side.