Sancocho Soup Recipe: Hearty Colombian Chicken and Plantain Stew

This Sancocho soup recipe brings the soul-warming traditions of Colombia to your kitchen, where tender chicken, hearty plantains, and aromatic broth create a meal that feels like a hug in a bowl.

The secret lies in slow-simmering the broth with chicken bones and vegetables until it develops a rich, savory depth that defines this beloved Colombian stew. I’ve perfected this recipe over years of testing, ensuring every spoonful delivers that perfect balance of protein, starchy comfort, and vibrant flavors.

The beauty of sancocho is its versatility—it transforms simple ingredients like chicken, plantains, and corn into a restaurant-quality dish that’s both foolproof and deeply satisfying.

The broth, built from chicken bones and vegetables, infuses the meat with flavor as it cooks, while the plantains and corn add natural sweetness and texture. This recipe serves a crowd, making it ideal for gatherings where hearty, comforting food is the star.

By the time you finish, you’ll have a steaming pot of sancocho with tender chicken, perfectly cooked plantains, and a broth so flavorful it’ll have everyone asking for seconds.

The aroma alone—herbaceous, slightly smoky, and undeniably inviting—will fill your home, turning an ordinary meal into a celebration of Colombian tradition. Ready to make this stew?

Serve it with a side of avocado or lime wedges for brightness, and don’t forget to save leftovers—the flavors only deepen over time. This is the kind of recipe that becomes a family favorite, passed down through generations. Let’s get cooking!

Ingredients for sancocho soup

Eight servings of comfort in one pot—simple ingredients, big Colombian flavors.

The chicken parts are non-negotiable for that authentic broth. Look for bone-in pieces—thighs, drumsticks, and wings—at your local butcher or Costco for the best value. If you're short on time, pre-cut chicken parts from the grocery store work fine, but ask for the bones included. Green plantains are the star here—unripe, firm ones from a Latin market or the produce section. They should feel heavy and solid, not soft. The cilantro roots? Ask for them by name at an Asian market if your local store doesn’t carry them—they’re the secret to that deep, earthy flavor. For the aji charapita, substitute with serrano peppers if you can’t find it, but reduce the amount by half since they’re hotter.

No cilantro roots? Fresh cilantro plus a pinch of ground coriander works in a pinch, though it won’t be identical. Running low on plantains? Sweet potatoes or regular potatoes add a different texture but keep the dish hearty. The cumin seeds can be skipped if you’re in a hurry, but toast them in a dry pan for 30 seconds first—it makes all the difference. For the lime juice, Mexican limes from the Latin market are brighter and more flavorful than regular limes. If you can’t find them, regular limes work, but you might need to use a bit more. The broth should be cloudy but clear—if it’s murky, skim off any foam or impurities before serving.

This soup tastes even better the next day, so make a double batch if you can. Store in the fridge for up to 5 days, or freeze portions for 3 months. To reheat, bring to a simmer on the stove—don’t boil, or the plantains might turn mushy. Serve with warm arepas or rice to soak up all that delicious broth. The leftovers? Even more flavorful—the plantains soften just right, and the broth deepens in taste. It’s the kind of dish that gets better with time, so don’t hesitate to make extra.

Step-by-step instructions for sancocho soup

Here's how to build this soul-warming Colombian stew from scratch—rich, aromatic, and packed with hearty textures.

In a large Dutch oven, heat the chicken parts over medium-high heat until the skin begins to brown deeply, about 5-7 minutes per side. I like to work in batches if needed to avoid crowding the pan—this ensures a proper sear rather than steaming. The goal is to develop a deep, golden crust that will infuse the broth with rich, caramelized notes.

Once the chicken is well-browned, remove it from the pot and set it aside. You'll notice the bottom of the pot has developed a beautiful fond—those browned bits are pure flavor. Don't scrape them out yet; they'll form the base of your soup's depth. This initial step creates the foundation for the complex, layered taste that defines authentic sancocho.

In the same Dutch oven, add the chopped yellow onion and cook over medium heat for 5-6 minutes until softened and translucent. The onions should caramelize slightly at the edges, adding sweetness to balance the savory notes. Add the 6 smashed garlic cloves and cook for another 1 minute until fragrant—this is where the soup's aromatic profile begins to develop.

Here's the thing—don't rush this step. The onions need time to break down and release their natural sugars. If you smell the garlic burning, reduce the heat slightly. This aromatic base will carry through the entire cooking process, so take your time to get it right. The result should be onions that are tender but still hold their shape, with garlic that's cooked through but not bitter.

Add the toasted cumin seeds, crushed bay leaves, whole aji charapita pepper, 2 tablespoons salt, and 1 teaspoon cracked black peppercorns to the pot. Stir for 30 seconds to toast the spices lightly—you'll smell their essential oils releasing, which adds another layer of complexity to the soup. Immediately pour in the 8 cups water and bring everything to a rolling boil.

Once boiling, return the seared chicken parts to the pot. The water should cover the chicken by about an inch. Reduce heat to medium-low and let the soup simmer gently for 45-60 minutes. You'll see the chicken begin to break down and release collagen into the broth, creating a rich, velvety texture. Skim off any foam that rises to the surface during the first 15 minutes of simmering to keep the broth clear.

After the chicken has simmered for 45 minutes, add the peeled and chunked yuca, peeled and sliced green plantains, and 2 cups white corn. The yuca and plantains should be submerged in the broth—if they're not, add a little more water. Return the soup to a gentle simmer and cook for another 30-40 minutes until the yuca is fork-tender and the plantains have softened but still hold their shape.

I like to check the yuca by piercing it with a fork—it should slide in easily with just slight resistance. The plantains should be tender enough to pierce with a fork but still maintain a slight bite. This balance of textures is what makes sancocho so satisfying. The corn will cook through in this time, absorbing the rich flavors of the broth.

Remove the chicken from the broth and let it rest on a cutting board for 5 minutes. Strain the broth through a fine-mesh sieve to remove any impurities, then return it to the pot. Add the 2 whole cilantro roots (or 1 bunch fresh cilantro) and 0.5 cup fresh culantro, stirring gently to incorporate. Finally, add the 0.5 cup freshly squeezed lime juice and adjust the seasoning with additional salt if needed.

Shred the chicken into bite-sized pieces and return it to the pot. The lime juice brightens the rich, savory flavors of the soup, cutting through the fat and adding a refreshing contrast. Serve the sancocho immediately, family-style, with warm corn tortillas or crusty bread. The combination of tender chicken, hearty vegetables, and aromatic broth makes this more than just soup—it's a comforting embrace in every bowl.

Wine and beer pairings for this dish

Light Beer Pairings

Sancocho’s rich, savory depth pairs beautifully with a crisp light lager like Corona Extra or Modelo Especial. The beer’s subtle maltiness and effervescence cut through the soup’s heartiness without overpowering it.

I reach for these when I want to highlight the broth’s natural flavors while keeping the meal refreshing. Serve slightly chilled to balance the warm soup. 🍺

Citrusy White Wines

A Verdejo from Spain or Albariño from Rías Baixas brings bright acidity that mirrors the lime finish in sancocho. These wines complement the dish’s herbal notes and plantain sweetness without clashing. I’ve found Verdejo—with its green apple and citrus undertones—works best when served slightly cooler than room temperature. 🍷

Spiced Rum Cocktails

For a festive touch, serve a Colombian-style rum punch made with Havana Club 7-year and fresh lime. The rum’s caramel and spice notes enhance the soup’s depth, while the lime ties back to the recipe’s finishing touch.

I like to add a pinch of cinnamon and clove to the punch for warmth. This pairing feels especially celebratory. 🥃

Dark Beer Contrast

If you prefer bold flavors, a dark Mexican lager like Negra Modelo adds a malty contrast to the soup’s herbal and citrus notes. The beer’s roasted grain profile stands up to the plantains and yuca, creating a satisfying balance.

Serve it at room temperature to let its caramel sweetness shine. 🍻

Non-Alcoholic Options

For a refreshing non-alcoholic match, try hibiscus iced tea (known as agua de jamaica in Colombia). Its tart, cranberry-like flavor complements the lime and spices in sancocho. I sweeten mine lightly with panela or honey to enhance the dish’s natural sweetness. 💧

Regional Colombian Pairings

In Colombia, sancocho is often paired with aguardiente (a local anise-flavored spirit) or chicha de arroz (a fermented rice drink). For a modern twist, I’ve also enjoyed pairing it with Colombian craft beers like Club Colombia IPA—the hoppy bitterness balances the soup’s richness beautifully. 🌶️

Frequently asked questions