Colombian Chicken and Vegetable Soup (Sancocho de Gallina) | GOYA

Colombian Chicken and Vegetable Soup

Sancocho de Gallina

This authentic chicken and vegetable soup (sancocho de gallina) is Colombian comfort food at its best! In this traditional recipe, GOYA® Sofrito - a flavorful cooking base made from tomatoes, peppers, onions, garlic and cilantro - is combined with veggies, potatoes, chicken and Latin spices to create a pot filled with deeply-seasoned broth, moist chicken pieces and tender, flavorful vegetables. Try it and you’ll quickly learn why this hearty, satisfying soup is one of Colombia’s national treasures.

Serves: 8

Prep time: 30 min.

Total time: 1 hr., 30 min.

Ingredients

For the Soup:

1 whole chicken (about 4 lbs.), cut into 8 pieces

1 tbsp. GOYA® Adobo All-Purpose Seasoning with Cumin

4 packets GOYA® Powdered Chicken Bouillon

1 packet Sazón GOYA® without Annatto

1 tbsp. GOYA® Minced Garlic

1 large onion, chopped

½ cup GOYA® Sofrito

8 sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro, for garnish

2 medium red potatoes, peeled and cut into 2” pieces

2 pkg. (32 oz. each) frozen GOYA® Colombian Stew Mix - Sancocho Colombiano


For the Hot Pepper Salsa (Ají Pique):

1 habanero pepper, seeded and finely chopped

1 small tomato, finely chopped

¼ cup finely chopped scallions

¼ tsp. GOYA® Adobo All –Purpose Seasoning with Pepper

1 tbsp. GOYA® Lemon Juice

1 tbsp. GOYA® Corn Oil

Salt and pepper, to taste

Directions

1. Season chicken with Adobo and set aside. In large, heavy-bottomed pot, combine 10 cups water, chicken bouillon, Sazón, garlic, onion, sofrito, and 8 sprigs cilantro. Set pot over medium-high heat; bring water to boil. Reduce heat to low and simmer for 10 minutes.
2. Remove and discard cilantro sprigs. Add chicken thighs, legs and wings to pot; gently simmer (without boiling) 15 minutes. Add chicken breasts and continue to simmer until chicken is cooked through (juices run clear and instant read thermometer registers 165°F when inserted into thickest part of chicken without touching bone), about 10 minutes more. Skim off and discard any fat or foam that rises to surface.
3. Add potatoes and Colombian stew mix to pot with chicken; simmer until vegetables are completely tender, about 15 minutes. Taste soup and season with salt and pepper, if desired.
4. Meanwhile, in small bowl add ½ cup water, habanero, tomato, scallions, Adobo, lemon juice and corn oil. Stir salsa until well combined; season to taste with salt and pepper.
5. To serve, ladle the soup into large bowls, garnish with chopped cilantro and serve with hot sauce on the side.