Colombian-Style Chicken, Short Rib and Potato Stew
Published November 1, 2011
Andrew Scrivani for The New York Times
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
1 whole chicken 3 ½ pounds, rinsed and patted dry
1 pound beef short ribs, rinsed and patted dry
2 ¾ teaspoons kosher salt, plus more for seasoning
1 large white onion, finely chopped
1 tablespoon dried oregano
2 bunches cilantro, with roots if possible
2 russet potatoes, peeled and coarsely grated about 4 cups
1 ¼ pounds small Yukon Gold or red potatoes, peeled and cut into 1-inch chunks
2 large ears of corn, husked and cut into 1-inch rounds
3 medium tomatoes, cored and chopped
¾ cup finely chopped scallion
¾ cup finely chopped shallots
1 habanero pepper, plus more to taste
5 cups fresh baby spinach
½ cup capers with brine
1 teaspoon black pepper
3 avocadoes, peeled, pitted and diced, for serving
Sour cream, for serving
Nutritional analysis per serving (8 to 10 servings)
39 grams carbs; 125 milligrams cholesterol; 679 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 44 grams fat; 9 grams fiber; 811 milligrams sodium; 35 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the chicken and beef all over with salt. Let stand 15 minutes. In a large pot, combine the chicken, beef, onion, dried oregano and 2 teaspoons salt. Rinse away any grit from the cilantro (do not trim), tie one bunch with kitchen twine and drop it into the pot. Pour in enough cold water to just cover the meat (about 12 cups). Simmer until the chicken is just cooked through, about 40 minutes. Transfer the chicken to a large platter and let cool.
- Step 2
Stir in the grated potato. Continue to simmer until the beef is meltingly tender and the potatoes have melted into the broth, about 1 ½ hours. Transfer the meat to a platter. Once cool enough to handle, shred the beef and chicken, and discard the bones, skin, fat and gristle.
- Step 3
Stir the chopped potato and corn into the pot. Simmer until the potatoes are tender, about 20 minutes.
- Step 4
Meanwhile, in a small bowl, combine the tomatoes, scallions, shallots and ¾ teaspoon salt. Chop ⅓ cup of cilantro leaves from the remaining bunch and stir into this salsa. Wearing gloves, remove and discard the habanero seeds; finely chop the habanero and add to the salsa.
- Step 5
Return the chicken and beef to the pot. Stir in the spinach, capers and black pepper. Cook until the meat is warmed through and spinach is wilted. Taste and adjust seasoning if necessary. Ladle into bowls, topping with salsa, avocado and a dollop of sour cream.
Private Notes
Comments
I'm Colombian and this could be taken as a very loose interpretation of a traditional soup called sancocho , I guess that's why it says Colombian style, because this is not the authentic recipe. If you want a more traditional flavour, get rid of the oregano, the spinach, the habanero (colombians as a rule don't like spicy food), the tomatoes, the sour cream. Add plantains, garlic, yuca root, and long coriander (remove this last item before serving). That's a real sancocho.
Yes! Also, I don't recall salsa being something we'd ever add to sancocho, as salsa is more of a tex-mex thing (?). If we do condiments similar to that in Colombia, some people add ají
Hands down the very best soup I have ever made in my long life. Labor-intensive but easy. A labor of love. I usually make the soup the day or night before, and the salsa before people arrive. I make it for very special people and occasions and it is all I serve, plus bread and dessert. Everyone swoons.
One of the best keep secrets of colombians abroad are the guascas. They are hidden at plain sight. The plant is one of the biggest enemies of lovers of pristine lawns, growing everywhere. I am talking about the quickweed or potato weed. In fall when they are everywhere, since i live in a city, i took them from building corners, and i plant it on a pot and let it grow
I agree with the other comments, but I want to add that I found there was not enough potatoes in the recipe, and amount of water seemed excessive and should have been stock. I know this soup to be heavier. I was able to adapt it and add garlic, cumin and chicken bullion to give it more flavor, and with this it was very good.
There’s not Colombia flavours at all, it feels like this soup is a mix between an ajiaco and sancocho