Sancocho 🇵🇦



  • 1 1/2 teaspoons olive oil
  • 6 scallionschopped
  • medium tomatochopped
  • 4 cloves garlicchopped
  • 6 skinless chicken thighs on the bone
  • 1 cup chopped cilantro leaves and stemsdivided
  • 3 medium red potatoespeeled and chopped into 6 pieces (1 lb)
  • 10 ounces frozen yuccaabout 3 to 4 pieces
  • 3 medium ears corncut in half
  • 1/2 medium green plantainpeeled and chopped into 1″ pieces
  • 1 tsp cumin
  • 2 chicken bouillion cubes
  • 8 cups water


In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with 8 cups water.
Add chicken bullion, cumin and half of the cilantro and cover pot.
Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.
Add corn and cook an additional 7 minutes or until corn is cooked.
Serve in large bowls, and top with cilantro.

Sancocho 🇵🇦

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