Sancocho
Sancocho is a hearty and flavorful Latin American stew, typically made with various meats and root vegetables. This version features chicken and a vibrant mix of starchy vegetables simmered in a rich, aromatic broth. It's a comforting and fulfilling meal perfect for a family gathering.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 612 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchicken thigh, bone-in, skin-on
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 1 pcsbell pepper, red, chopped
- 2 tbsptomato paste
- 2 lchicken broth
- 2 pcscorn on the cob, cut into 2-inch (5.1 cm) pieces
- 300 gpotato, peeled and cut into large chunks
- 300 gyuca, peeled, cored, and cut into large chunks
- 1 pcsplantain, green, peeled and cut into large chunks
garnish
- 0.25 cupcilantro, fresh, chopped
- 1 pcslime, cut into wedges
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
Season the chicken thighs generously with salt and black pepper.
About 5 min
- 2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 3
Sear the chicken thighs, skin-side down first, until golden brown on both sides. Remove the chicken from the pot and set aside.
About 10 min
Cook’s note: Do this in batches if necessary to avoid overcrowding the pot, ensuring a good sear.
- 4
Add the yellow onion and bell pepper to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes.
About 7 min
- 5
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 6
Return the seared chicken to the pot and pour in the chicken broth. Bring the mixture to a boil.
About 5 min
- 7
Reduce the heat to low, cover, and simmer for 45 minutes to an hour, or until the chicken is tender and easily pulls from the bone.
About 1 hr
- 8
Remove the chicken from the pot, allow it to cool slightly, then shred the meat from the bones. Discard the skin and bones.
About 10 min
- 9
Add the corn on the cob, potato, yuca, and plantain to the pot. Increase the heat to medium-low and continue to simmer, covered, for another 30-40 minutes, or until all the vegetables are tender.
About 40 min
Cook’s note: The yuca and plantain will take the longest to soften.
- 10
Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning as needed.
About 2 min
- 11
Ladle the sancocho into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
About 2 min
Per serving
Nutrition
- Calories
- 612.3kcal
- Protein
- 47.3g
- Carbs
- 57g
- Fat
- 22.8g
- Fibre
- 5.8g
- Sugar
- 14g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sancocho in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it's too thick.
More recipes
All recipesside dish
Three 'P' Salad
A simple, classic side salad combining the sweetness of peas, the crunch of peanuts, and the tangy bite of sweet pickles. The creamy mayonnaise dressing brings everything together for a quick and easy dish perfect for potlucks or a simple lunch.
40 min 380 kcalmain course
Bakso (Indonesian Meatball Soup)
This recipe makes a comforting bowl of bakso, a popular Indonesian meatball soup. Tender beef meatballs are served in a clear, savory broth with noodles and fresh garnishes. It's a satisfying and flavorful meal.
1 hr 30 min 518 kcalappetizer
Classic Tzatziki Dip
Experience the vibrant flavors of Greece with this classic Tzatziki Dip, a refreshing blend of creamy strained Greek yogurt, crisp cucumber, pungent garlic, and fresh dill. This cooling, tangy condiment is perfect as an appetizer with warm pita bread or as a bright counterpoint to rich grilled meats and vegetables.
45 min 161 kcalappetizer
Mirza Ghasemi (Smoked Eggplant Dip)
Mirza Ghasemi is a smoky and flavorful Persian dip or spread, made with fire-roasted eggplant, tomatoes, garlic, and eggs. This vegetarian dish is perfect as an appetizer with warm bread or as a light main course.
50 min 189 kcaldessert
Chewy Oatmeal Cookies
These classic oatmeal cookies offer a satisfyingly chewy texture and a comforting, wholesome flavor. A blend of whole wheat and all-purpose flour adds depth, while a hint of vanilla complements the nutty oats. They are simple to mix together and perfect for an afternoon snack.
45 min 616 kcalbeverage
Moroccan Mint Tea
This traditional Moroccan mint tea is a refreshing and aromatic beverage, perfect for any time of day. Brewed with green tea, fresh mint, and a touch of sweetness, it offers a warm and invigorating experience. Enjoy it hot, as is customary, or chilled for a cool treat.
15 min 33 kcalmain course
Kuzu Tandir
This traditional Turkish lamb dish features slow-roasted lamb shank until incredibly tender. A simple preparation allows the rich flavor of the lamb to shine. It's perfect for a special occasion or a comforting dinner.
3 hr 30 min