ColombianMedium · Hot
Sancocho de Pollo con Papas y Maíz
Un sancocho reconfortante y nutritivo de pollo con papas, maíz y cilantro fresco, lleno de sabor casero colombiano.
Prep
20 min
Cook
1h
Total
1h 20m
Method
Preparación del Hogao
1
Picar finamente el tomate y la cebolla amarilla. Machacar los dientes de ajo en el pilón hasta obtener una pasta.
2
En una olla grande a fuego medio-alto, calentar un chorrito de aceite. Sofreír la cebolla picada hasta que esté transparente, unos 5 minutos.
Cocción del Sancocho
4
Agregar los muslos de pollo a la olla con el hogao. Mezclar bien para cubrirlos con la base de sabores.
5
Cubrir con agua fría (aproximadamente 2 litros). Llevar a hervor, luego reducir el fuego a medio-bajo.
6
Cubrir con agua fría (aproximadamente 3 litros). Llevar a hervor, luego reducir el fuego a medio-bajo.
7
8
Acabado y Servicio
10
Lavar bien el manojo de cilantro fresco y picarlo finamente. Exprimir el limón para obtener su jugo.
11
13
Servir bien caliente en cazuelas de barro con arroz blanco al lado y rodajas de aguacate fresco. ¡Buen provecho!
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
672
per serving
High in protein · 68gLow sugar · 9gLow saturated fat · 6g
Protein
68g
Carbs
38g
Fat
28g
Sat. fat
6g
Fiber
7g
Sugar
9g
Sodium
895mg
Gluten FreeDairy FreeWhole30Heart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinLow Processed SugarWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.5
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
83Pt
Runoff
0.3g P
Muslos de pollo drives 87% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
1
Spicy
Textures
TenderVelvetySilky
Aromas
HerbalEarthySavoryGarlickyCitrusy
Kitchen Equipment
Primary Tool
Large PotLarge PotFrying PanMortar And PestleChef KnifeCutting BoardWooden SpoonLadleMeasuring SpoonsSlotted SpoonCooking Oil
Counter FootprintLarge
Techniques
Safety & Storage
Handling
Raw chicken must be handled with separate cutting boards and utensils. Wash hands thoroughly with soap for 20 seconds after handling raw poultry.
Cooking Temperature
Chicken must reach internal temperature of 165°F (74°C) to ensure safety. Use a food thermometer to verify doneness.
Cross Contamination
Never place cooked sancocho on surfaces that held raw chicken without sanitizing first. Use separate serving utensils for handling cooked soup.
Storage
Cool soup rapidly within 2 hours and refrigerate at 40°F (4°C) or below. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Elderly, pregnant women, children under 5, and immunocompromised individuals should ensure chicken is fully cooked to 165°F (74°C) with no pink remaining.
Pro Tips
Technique
Never rush the hogao! Those 8-10 minutes of slow cooking the tomato and onion until they're thick and fragrant are what give this sancocho its soul—skip it and you just have boiled chicken, mi amor.
Substitution
If you can't find yellow onion, a white onion works fine, but never use a red onion—it'll make the broth too acidic and change the whole character of the dish.
Equipment
Use a heavy-bottomed Dutch oven or your trusty clay cazuela if you have one. The heavy base distributes heat evenly and keeps that gentle simmer perfect for tenderizing the chicken.
Time Saver
Make the hogao the night before and refrigerate. The next day, just add chicken and water—it'll taste even better because the flavors have married overnight.
From the chef
Mi abuela used to say a properly made sancocho could cure anything—from a broken heart to a cold soul. This recipe is my tribute to her, a bubbling cazuela of tender chicken, earthy papa, and sweet maíz swimming in that fragrant hogao. Every spoonful is mi casa, mi hogar, and the reason I became a cook.
TagsHogao
Source: generated · June 10, 2026