Sancocho

Name: Sancocho
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 8 servings
Cuisine: Latin,Caribbean
Ingredients: 1 medium yellow onion, quartered; 1 medium green bell pepper, quartered and seeded; 1/2 cup coarsely chopped, lightly packed fresh cilantro leaves and stems, more leaves for garnish; 4 medium garlic cloves, smashed; 2 tablespoons olive oil, divided; 2 pounds chicken drumsticks, skin removed; 1 1/2 teaspoons fine salt, more to taste; 3/4 teaspoon freshly ground black pepper, more to taste; 1 (8-ounce) can tomato sauce; 1 tablespoon adobo all-purpose seasoning; 1 1/2 teaspoons sazón with achiote; 1/2 teaspoon dried oregano; 2 bay leaves; 16 cups (4 quarts) chicken stock, more as needed; 1/2 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice; 1/2 pound yuca root, peeled, woody center removed, cut into 3/4-inch dice; 1 medium green plantain, peeled and cut into 1-inch thick rounds; 1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into 3/4-inch dice; 1 medium ear of corn, cut into 1-inch rounds; Cooked white rice, for serving, optional

This Puerto Rican sancocho is a robust and comforting stew, combining meat with various root vegetables.

⭐ 4.3 (40 reviews) Prep: 30 minCook: 115 minTotal: 145 minYields: 8 servings

Category Tags:

Dinner

Cuisine Tags:

Latin Caribbean

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Ingredients

1 medium yellow onion, quartered
1 medium green bell pepper, quartered and seeded
1/2 cup coarsely chopped, lightly packed fresh cilantro leaves and stems, more leaves for garnish
4 medium garlic cloves, smashed
2 tablespoons olive oil, divided
2 pounds chicken drumsticks, skin removed
1 1/2 teaspoons fine salt, more to taste
3/4 teaspoon freshly ground black pepper, more to taste
1 (8-ounce) can tomato sauce
1 tablespoon adobo all-purpose seasoning
1 1/2 teaspoons sazón with achiote
1/2 teaspoon dried oregano
2 bay leaves
16 cups (4 quarts) chicken stock, more as needed
1/2 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
1/2 pound yuca root, peeled, woody center removed, cut into 3/4-inch dice
1 medium green plantain, peeled and cut into 1-inch thick rounds
1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into 3/4-inch dice
1 medium ear of corn, cut into 1-inch rounds
Cooked white rice, for serving, optional

Instructions

Combine onion, bell pepper, cilantro, garlic, and 1 tablespoon olive oil in a food processor to create sofrito, setting aside 1/2 cup.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season chicken drumsticks, brown them in batches, and then remove from the pot.
Reduce heat to medium, remove excess fat leaving 2 tablespoons, and sauté the reserved 1/2 cup sofrito for 2 minutes until fragrant.
Stir in tomato sauce, adobo, sazón, oregano, and bay leaves; sauté for 1 minute, scraping the pot bottom.
Add chicken stock and bring to a boil. Return the chicken to the pot. Season with salt and pepper, cover with the lid slightly cracked, and simmer for 1 hour.
Skim the fat, then add potatoes, yuca, plantain, calabaza, and corn; add more stock if needed to cover. Cover again and simmer for 30 minutes until vegetables are tender.
Adjust seasoning, then serve garnished with cilantro.

Nutritional Info (per serving)

Calories: 556 kcal

Carbohydrate: 51 g

Cholesterol: 158 mg

Fiber: 3 g

Protein: 42 g

Saturated Fat: 5 g

Sodium: 1511 mg

Sugar: 16 g

Fat: 20 g

Unsaturated Fat: 0 g