Colombian Chicken and Vegetable Soup

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<h2 class="subheader">Sancocho de Gallina</h2> <p>This authentic chicken and vegetable soup (<em>sancocho de gallina</em>) is Colombian comfort food at its best! In this traditional recipe, GOYA® <a title="Sofrito" href="/en/products/cooking-bases-sauces-and-marinades/cooking-bases#sofrito">Sofrito</a> – 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.</p>

Total Time

90m

Prep Time:30m

Yields:8 Servings

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Ingredients

For the Soup:

4

<p>whole chicken (about 4 lbs.), cut into 8 pieces</p>

1

<p><span> </span>large onion, chopped </p>

8

<p>sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro, for garnish</p>

2

<p>medium red potatoes, peeled and cut into 2” pieces</p>

For the Hot Pepper Salsa (Ají Pique):

1

<p>habanero pepper, seeded and finely chopped</p>

1

<p>small tomato, finely chopped</p>

¼ cup

<p>finely chopped scallions</p>

<p>Salt and pepper, to taste</p>

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>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.</p>

Step 5

<p>To serve, ladle the soup into large bowls, garnish with chopped cilantro and serve with hot sauce on the side.</p>

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