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Sancocho - chicken, potato vegetable stew
Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
Recipe from allrecipes ↗40 min
Prep
75 min
Cook
12
Serves
456 kcal
Calories
21g
Protein
75g
Carbs
9g
Fat
Ingredients
Other
water9 cups
whole chicken1 pieces
plantains, peeled and cut into 2-inch pieces2 pieces
onion, chopped1 pieces
chopped fresh cilantro0.5 cup
garlic, chopped5 cloves
salt1.5 teaspoons
yuca (cassava) roots, peeled and cut into 1-inch cubes3 pounds
small red potatoes, quartered6 pieces
(15.25 ounce) can corn, drained1 pieces
Method
01
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
02
Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
03
Discard chicken skin and bones. Place meat back into the soup; stir to combine.