Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Colombian Sancocho
A deeply flavoured Colombian soup of chicken, beef and pork with yuca, plantain, corn and potato — Sunday lunch in a bowl.
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20 minPrep🔥
1 hr 30 minCook🍽️
6Serves📊
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Ingredients
- 400g beef shin
- 400g chicken thighs
- 400g pork ribs
- 2 green plantains, in chunks
- 500g yuca (cassava), in chunks
- 3 potatoes, chunked
- 2 corn on the cob, in pieces
- 1 onion
- 3 garlic cloves
- 3 spring onions
- Coriander
- 3 bay leaves
- Salt
Instructions
- Simmer the meats with onion, garlic, spring onion, bay and salt in 3 litres water for 45 minutes, skimming.
- Add the plantain and yuca; cook 20 minutes.
- Add the potato and corn; cook 20 more minutes.
- Adjust seasoning generously.
- Top each bowl with coriander.
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Tara’s tips
- Skim well for a clean, clear broth.
- Serve with white rice on the side — traditional.
Serving suggestions
- Big bowls, family-style.
Storage & reheating
Keeps 3 days; flavour deepens.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Single meat version?
Yes — chicken-only sancocho is also common.
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