Low carb chicken sancocho

Low carb chicken sancocho

This tasty soup is one of the most popular dishes in several Latin American countries. It's name means "par boil" or broth in Spanish but it should mean "wonderful soup." Every country has its own variation. Here we offer a low carb version that takes the best parts of all of them and puts them together into a hearty soup that is bursting with Latin flavors.

Low carb chicken sancocho

This tasty soup is one of the most popular dishes in several Latin American countries. It's name means "par boil" or broth in Spanish but it should mean "wonderful soup." Every country has its own variation. Here we offer a low carb version that takes the best parts of all of them and puts them together into a hearty soup that is bursting with Latin flavors.
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g boneless chicken thighs
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp ground black pepper
  • 1 cup 240 ml avocado oil
  • 4 oz. 110 g celery root, peeled and chopped
  • 5 oz. 140 g chayote or zucchini, peeled and chopped
  • 4¼ cups 1 liter chicken broth
  • ½ (2 oz.) ½ (55 g) red onion, choppedred onions, chopped
  • ½ tsp ½ tsp ground cumin
  • 1 tsp 1 tsp annatto or paprika powder
  • 2 2 garlic clove, crushedgarlic cloves, crushed
  • 3 oz. (9 tbsp) 85 g (140 ml) red bell pepperred bell peppers
  • 7 oz. 200 g zucchini, chopped
  • 18 tsp 18 tsp xanthan gum
  • 13 oz. (9 tbsp) 10 g (150 ml) fresh cilantro, minced
  • 2 2 lime for servinglimes for serving
  • 1 tbsp 1 tbsp hot sauce, or to taste (optional)
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Instructions

  1. Cut the chicken into bite-size pieces. Pat dry with a paper towel. Season with salt and pepper.
  2. Heat the oil over high heat in a large pot. Stir in the chicken and cook, stirring frequently, until the chicken is browned.
  3. Lower heat to medium-low. Add the celery root and chayote (or squash). Cover and cook for 5 minutes, stirring frequently, adding a tablespoon or two of broth if it looks like it might burn.
  4. Stir in the onion, cumin, annatto, garlic, bell pepper, and zucchini. Cover, lower the heat and simmer for 5 more minutes, or until the onion starts to become translucent, stirring frequently to cook evenly. Add another tablespoon of broth if it looks like it might burn.
  5. Pour in the remaining broth and sprinkle in the xanthan gum. Increase heat to medium-low. Cover and simmer until all the vegetables are fork tender (3 to 5 minutes).
  6. Taste and season with salt if you wish. Remove from the heat and stir in the cilantro.
  7. Serve with the limes and hot sauce on the side.

Tips

Sancocho is commonly thickened by adding plantain and/or potatoes, but since both are high in carbs, we’ve used xanthan gum for that purpose. You can find xanthan gum (a white powder that is used as a thickener in food preparation) in large supermarkets, and stores that cater to the celiac community.

Chayote, its Meso-American name, is also known in English as christophene, and mirlinton in Louisiana. Other names it can be found by are chocho and vegetable pear. If you have trouble finding it where you live, replace with any kind of squash.

Annatto (also known as anato, bija or achiote) is a tropical American tree with seeds that are intensely red and have a mild taste. Annatto has been used as food coloring going back to pre-Columbian times. If you can’t find annatto, use an equal amount of Spanish paprika.

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8 comments

  1. Colleen
    This looks really delicious, but some of us have trouble with things like xanthan gum. It would be great to have options listed for that, like maybe a whisked in egg yolk to thicken the broth.
  2. 1 comment removed
  3. Andrea
    oohhh whisked egg yolk is a gREAT idea~ will try that!
  4. Kimberly
    Wow! Look at all those spices and flavors! This sounds so delicious! Traditional USA food is bland. It's so nice to have people from Latin countries, Itali, India, Morocco, and other countries bring their spicy recipes with them to the USA.
  5. Tamara
    This is really tasty :) make sure your chicken broth is great quality tho. The french word for chayote is "mirliton", they can be found in all hispanic & asian stores; some walmarts & krogers
  6. Miguel
    Is that "1 CUP of avocado oil" right?
    Reply: #7
  7. Kerry Merritt Team Diet Doctor

    Is that "1 CUP of avocado oil" right?

    Yes, that's correct.

  8. Lucy
    recipe good but why the 1⁄8 tsp xanthan gum? Thanks
    Reply: #9
  9. Kerry Merritt Team Diet Doctor

    recipe good but why the 1⁄8 tsp xanthan gum? Thanks

    Hi, Lucy! Xanthan gum is used as a thickener for the soup, but you can certainly omit it if you prefer!
    https://www.dietdoctor.com/low-carb/recipes/how-to-thicken-keto-and-l...

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