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flavorful caribbean chicken stew

Caribbean Sancocho

A hearty, one-pot Caribbean chicken stew featuring tender chicken, yucca, yams, sweet plantains, and corn in a rich, golden broth. This comforting dish is surprisingly simple to make, bringing vibrant flavors and textures together for a soul-warming meal perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 1.5 pounds chicken bone-in pieces recommended
  • 2 pounds yucca root peeled and cut into 1-inch cubes
  • 1 pound yam peeled and cut into 1-inch cubes
  • 2 large plantains not too ripe, peeled and cut into 1-inch slices
  • 1 bunch green onions coarsely chopped (white part only)
  • 3 carrots scrubbed and cut into bite-size pieces
  • 3 ears corn cut into 1-inch pieces
  • 0.5 cup cilantro chopped (leaves and stems) or 1 leaf Panamanian cilantro
  • as needed water or chicken broth broth recommended for richer flavor
  • salt and pepper to taste

Equipment

  • Large stock pot
  • Cutting board
  • Chef's knife

Method
 

  1. Prepare all ingredients: cube the yucca and yam, slice the plantains, chop the green onions and cilantro, and cut the carrots and corn.
  2. In a large stock pot, combine the chicken, yucca, yam, plantains, green onions, and carrots. Do not add the corn, salt, or pepper yet.
  3. Pour in enough water or chicken broth to just cover the ingredients. Bring to a boil over high heat.
  4. Reduce heat to low and let the stew simmer gently for about 1 hour, until the vegetables are tender and the chicken is cooked through.
  5. Remove the chicken pieces from the pot. Discard the skin and pull the meat from the bones, breaking it into large chunks.
  6. Return the shredded chicken meat to the pot. Add the corn pieces, salt, and pepper to taste.
  7. Simmer for an additional 20 minutes, until the corn is tender and the stew has thickened slightly from the vegetable starches.

Notes

This stew is highly adaptable: substitute yucca with potatoes or plantains with sweeter bananas if needed. The protein can be swapped for beef, pork, or seafood. For serving, pair with white rice, avocado slices, lime wedges, and a spicy hot sauce. Leftovers taste even better as the flavors continue to meld overnight.