Sancocho is the ultimate one‑pot comfort meal: a hearty, thick soup made with root vegetables, aromatic herbs and a mix of meats. This chicken and beef ribs version — sancocho de pollo y costilla de res — is ideal for a relaxed Sunday family dinner.
Sancocho is one of Colombia’s beloved traditional soups. Regional variations appear across the country and throughout Latin America, and each household tends to add its own personal touch to the recipe. While ingredients and proportions vary, the soul of sancocho remains the same: a rich, slow‑cooked broth loaded with tender meats and starchy vegetables.
What is Sancocho?
Sancocho is a thick, comforting soup made with root vegetables and different types of meat simmered in a flavorful broth. Typical seasonings include cilantro or parsley, garlic, onion and scallions, along with achiote (or another colorant), cumin and bell peppers. It’s hearty enough to feel like a stew, yet still served as a soup. Expect each recipe to be slightly different depending on region and family traditions.
Ingredients You’ll Need
Below is a clear list of ingredients commonly used for this chicken and beef ribs sancocho. The printable recipe card contains exact amounts and serving information.
Vegetables: onion, garlic, scallions, green plantain, potatoes and yuca. Corn can also be added if you like.
Spices: salt, pepper, cumin and ground achiote (or sazón with azafrán/color).
Liquid: water or, for deeper flavor, chicken broth.
Meat: chicken pieces (drumsticks, thighs or breast) and short beef ribs.
Herbs: fresh cilantro or parsley to finish.
How to Serve Chicken and Beef Sancocho?
In Colombia, sancocho is typically served with white rice, a simple salad, sliced avocado and ají picante (Colombian hot sauce) on the side. It’s a classic Sunday meal meant for sharing — warm, filling and perfect for gathering the family around the table.
How to Make this Dish
Follow these straightforward steps to prepare a flavorful sancocho:
- Place the chopped onions, scallions and garlic in a blender with a few tablespoons of water and blend until smooth.
- In a large pot, add the chicken pieces, beef ribs, the blended onion mixture, salt and the peeled green plantain pieces.
- Pour in the water (or chicken broth) and bring to a boil. Cover, reduce the heat to medium and simmer for about 45 minutes to allow the meats to tenderize and release flavor.
- Add the potatoes and yuca, then continue cooking for another 30 minutes or until the vegetables are fork tender. Stir in chopped cilantro toward the end.
- Taste and adjust seasoning if needed. Serve hot in large bowls, distributing the ribs, chicken and vegetables evenly among servings.
Best Soup Recipes to Try
For more comforting soups with Latin American flavors, consider exploring other regional classics and chicken soups that showcase similar techniques and ingredients.
Sancocho de Pollo y Costilla de Res Recipe
Erica Dinho
Ingredients
- 1 cup onions, chopped
- 4 garlic cloves, minced
- 3 scallions, finely chopped
- 1 teaspoon ground cumin
- ¼ teaspoon ground achiote or color
- 12 cups water, or more if necessary
- 8 chicken drumsticks or your favorite chicken pieces
- 2 pounds short beef ribs
- 2 green plantains, peeled and cut into 2‑inch pieces
- 4 medium potatoes, peeled and halved
- 1 pound fresh or frozen yuca, cut into large pieces
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
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Place the onions, scallions and garlic in a blender with 3 tablespoons of water and blend for a couple of minutes.
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In a large pot, place the chicken, beef ribs, onion mixture, salt and green plantain.
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Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes.
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Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
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Taste and adjust the seasoning. Serve in large soup bowls, dispersing the ribs, chicken and vegetables evenly.
Nutrition