Classic Sancocho
Total time1 hr 40 min
Prep time25 min
Cook time1 hr 15 min
4.8(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 cup fresh cilantro stems and leaves, roughly chopped, divided
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 8 cups low-sodium chicken broth
- 1 lb yuca (cassava), peeled and cut into 2-inch chunks
- 1 lb yellow potatoes, peeled and cut into 2-inch chunks
- ½ lb green plantain (about 1 medium), peeled and cut into 1-inch rounds
- 2 ears of corn, husked and cut into 3-inch rounds
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- white rice, for serving (optional)
- avocado slices, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry and season all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large (6-quart or larger) Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the other side for 3 minutes, then transfer the chicken to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!