← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1.5 kg chicken pieces, on the bone
• 3 l chicken stock or water
• 4 Spring onion, roughly chopped
• 4 cloves Garlic
• 1 tsp Cumin
• 1 bunch Coriander (cilantro), stems and leaves separated
• 3 corn cobs, each cut into 3
• 2 green plantains, peeled
• 800 g Potato, peeled and halved
• 500 g cassava (yuca), fresh or frozen, cut into large chunks
• 2 tsp Salt
• ½ tsp Black pepper
• 2 avocados, to serve
• 2 Lime, cut into wedges

Method

1. Blend the spring onions, garlic, cumin and coriander stems with a splash of the stock to a rough green paste (the aliños).
2. Put the chicken, stock, aliños and corn in a large pot. Bring to the boil, skim off any foam, then simmer for 25 min.
3. Snap the plantains into 5 cm pieces with your hands (the rough edges help thicken the broth) and add them to the pot. Simmer for 10 min.
4. Add the potatoes and cassava and simmer for 25–30 min more, until everything is tender, the broth has thickened slightly and the chicken is cooked through (75°C/165°F).
5. Pull out any stringy cores from the cassava, season with the salt and pepper and stir in the chopped coriander leaves.
6. Ladle into big bowls with a piece of everything, and serve with avocado, lime wedges and a bowl of white rice on the side.

Tips

• Spoon some ají (chopped chilli, onion and coriander in lime juice) over each bowl for heat.
• For sancocho trifásico, use a mix of chicken, beef ribs and pork.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes 196 flavors