Fructose Free Classic Sancocho
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Learn more āIngredients
6 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 Ā½ tsp kosher salt, plus more to taste
- Ā½ 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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
- Ā½ 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 4ā5 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.
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