Sancocho de Gallina Colombiano / Colombian Hen Stew


For the chicken stock
Chicken bones 3 Pound
Garlic cloves 2 Large
Carrots 2 Large
Potatoes 2 Medium
For the stew
Frozen white sweet potatoes 1/2 Pound , diced
Plantain 2 , diced
Hen 2 Pound
Salt 1 1/2 Tablespoon
Carrot 2 Large , diced
Potatoes 2 Large , diced
Frozen corn 1/2 Pound



1. For the stock – In a large pot, add in all the ingredients and cover with water. Simmer for 2 hours on low heat and in between take out the scums from the stock and discard.

2. After 2 hours, take out the potatoes and carrots from the liquid and mash. Set aside in a fridge. Simmer the stock for one more hour.

3. Drain the stock and place in a refrigerator for overnight.


4. Next day, take out all the fat from the stock and discard. Place on the stove to warm.

5. Meanwhile in a large pot, add in the yuko potatoes, plantain and pour in the stock; and bring to medium simmer for 30 minutes.

6. Add in the hen and pour in some water to almost fill the pot. Season with salt and cover the pot, bring to simmer. Discard the scums.

7. Add in the carrots, potatoes and corn. Cook until everything is tender.

8. Pour in some hot stock from the pot to the mashed potatoes and carrots and mix well. Pour in back to the pot. Cook until everything is done.


9. Drizzle some lime juice over the stew, followed by the Aji Casero and Hogao. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 587Calories from Fat 216

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 2016 mg84%

Total Carbohydrates 42 g14%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet