Go Back
sancocho recipe

Hearty Caribbean Chicken Sancocho Stew

A rich and comforting Caribbean chicken stew with yucca, yams, and plantains, perfect for family dinners and one-pot convenience.
Print Recipe Pin Recipe
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1½ pounds chicken
  • 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
  • ½ cup cilantro chopped (leaves and stems) or 1 leaf Panamanian cilantro
  • to cover water or chicken broth
  • to taste salt and pepper

Equipment

  • Large stock pot

Method
 

  1. In a large soup or stock pot, combine the chicken, yucca root, yam, plantains, green onions, carrots, and cilantro. Do not add salt, pepper, or corn yet.
  2. Pour enough water or chicken broth over the ingredients to cover them. Bring the mixture to a boil over high heat.
  3. Reduce heat to low and let it simmer gently for 1 hour.
  4. After 1 hour, remove the chicken pieces from the pot. Discard the skin and pull the meat from the bones, breaking it into generous chunks.
  5. Return the chicken meat to the pot. Add the corn pieces, salt, and pepper to taste.
  6. Simmer for an additional 20 minutes, until the corn is tender and the stew has thickened slightly.

Notes

For enhanced flavor, use chicken broth instead of water and bone-in chicken pieces for a richer broth and tender meat.