Sancocho de Pollo Colombiano in Pressure Cooker Recipe
I don’t tend to eat a lot of Colombian food as I’m not a big meat eater and I’m not a huge fan of fried foods and carb heavy dishes. However, after my long weekend away on the coast of Colombia, I must’ve eaten or drunk something that didn’t sit well with my stomach and I came back a bit sick. I thought there would be nothing better than a good old nutritious chicken soup to help the gut heal.
There are a few Colombian dishes I truly appreciate and sancocho de pollo colombiano or the Colombian version of chicken soup is one of them. Although the ingredients and measurements can vary from household to household, it’s generally the same and easy to make.
I didn’t look up any recipes and made this with a local Colombian woman. If you’re looking for healthy Colombian comfort food to warm you up, sancocho de pollo colombiano is the perfect dish for you.
Cook Time: 30 Mins.
- 1 tomato
- 2 potatoes pastusa
- 5-8 potatoes criolla (optional for a thicker broth)
- 1 sprig of green onion
- 1 small white onion
- 1/2 of a red pepper
- 1 medium carrot
- 1 arracacha
- 1 medium yucca
- 1 green plantain
- 1 corn on the cob
- 2 – 4 chicken thighs (depending on how many you like your soup)
- 1/2 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of salt
- Avocado (optional)
- Lime (optional)
RECIPE FOR SANCOCHO DE POLLO COLOMBIANO (IN A PRESSURE COOKER)
- Peel your potatoes, carrot, yucca, plantain and arracacha.
- Cut your potatoes, plaintain, yucca and arracacha in 1-inch pieces.
- Cut your corn on the cob into 4 or 5 pieces
- Dice your tomato, red pepper, onions and carrots into 1 cm cubes.
- Throw everything in a pressure cooker including your chicken thighs.
- Fill with water until it’s about 3 inches above the ingredients.
- Add the salt, turmeric, and cumin.
- Stir and close the top on the pressure cooker.
- Once it starts whistling, count up to 30 minutes.
- After 30 minutes, naturally remove the pressure and open the pot. Depending on how thick you like your soup, you can let it simmer down or serve immediately.
- Serve your sancocho de pollo in one big bowl or place lo seco in a separate plate.
- Top with cilantro, lime and salt for extra flavor.
If you like your sancocho de pollo colombiano with extra flavor, consider adding garlic. Or if you have a personal preference and love a lot of potatoes, plantain, or more of a certain spice, feel free to adjust according to taste.
Personally, I like my soup with a lot of yucca and plantain, so I’ll be adding more of that next time. Maybe you can even try creating a vegetarian Colombian sancocho and leave out the meat altogether. In that case, I would add a little bit of olive oil to give it more flavor.
After doing a little bit of research, I later found out that not all sancocho de pollo colombiano use papa criolla, carrots or tomato. I guess it’s really a matter of taste and preferences.