Why You’ll Love this Sancocho
If you’ve never tasted sancocho before, you’re in for a true Caribbean treat that’ll warm your soul from the inside out.
This hearty chicken stew combines the earthiness of yucca, the sweetness of yams and plantains, and the fresh pop of corn into one glorious bowl. I love how everything simmers together, creating a rich broth that’s somehow both rustic and refined.
The beauty of sancocho? It’s nearly impossible to mess up. Those chunks of tender chicken falling off the bone, the medley of root vegetables—each spoonful tells a story.
Perfect for Sunday dinners or when you need a bit of comfort.
What Ingredients are in Sancocho?
Sancocho is all about layering flavors with hearty proteins and starchy vegetables. The ingredient list might look long, but don’t let that intimidate you—each component adds its own unique character to this Caribbean classic. The combination creates a rich, complex broth that’s both nourishing and deeply satisfying.
I’m always amazed at how these simple ingredients transform into something so spectacular when they simmer together.
- 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 chopped cilantro (leaves and stems) or 1 leaf Panamanian cilantro
- Water or chicken broth
- Salt and pepper to taste
When shopping for your sancocho ingredients, try to find plantains that are still firm and yellow with some green—they’ll hold their shape better during cooking. The yucca (also called cassava) should feel firm with no soft spots.
And don’t skip the cilantro, which adds an essential freshness to balance the rich, starchy elements. If you can find Panamanian cilantro (culantro), even better—it has a more intense flavor that’s traditional in authentic versions of this dish.
Can’t find some of these ingredients? No worries, sancocho is wonderfully adaptable to what you have on hand.
How to Make this Sancocho
Making sancocho is wonderfully straightforward—it’s fundamentally a “set it and forget it” kind of dish that rewards patience with incredible flavor. To begin, gather all your ingredients: 1½ pounds of chicken, 2 pounds of peeled and cubed yucca root, 1 pound of peeled and cubed yam, 2 large not-too-ripe plantains (sliced into 1-inch pieces), 1 bunch of coarsely chopped green onions (white parts only), 3 scrubbed and chopped carrots, 3 ears of corn cut into chunks, and ½ cup of chopped cilantro.
Place everything except the corn, salt, and pepper into a large stock pot. This is where the magic starts to happen.
Cover everything with water or chicken broth—I prefer broth for extra flavor, but water works perfectly fine too. Bring this colorful medley to a boil, then immediately reduce the heat and let it simmer gently for about an hour. The kitchen will fill with the most comforting aroma as all those ingredients meld together.
After the hour is up, fish out the chicken pieces and give them some special attention. Remove the skin (it’s done its flavor job by now), pull the meat from the bones, and break it into generous chunks before returning it to the pot.
Now’s the time to add those 3 ears of corn, cut into 1-inch pieces, along with salt and pepper to taste. Let everything simmer for another 20 minutes, which gives the corn time to cook and the flavors to fully develop.
What you’re looking for at the end is a thick, hearty stew where the broth has taken on the essence of each ingredient. The yucca and yam should be tender but not falling apart, the plantains slightly softened but still holding their shape, and the chicken moist and infused with the flavor of the broth.
I always give it a final taste before serving, sometimes adding a touch more salt or a sprinkle of fresh cilantro right at the end. The beauty of sancocho is in its rustic presentation—ladled into deep bowls where you can see all those gorgeous chunks of vegetables and chicken swimming in golden broth.
Soul-warming and satisfying, isn’t it?
Sancocho Substitutions and Variations
Although traditional sancocho calls for specific ingredients, you’ll be happy to know that this hearty stew welcomes substitutions based on what you have available.
I often swap chicken for beef or pork when I’m craving a different flavor profile.
Can’t find yucca? Sweet potatoes work beautifully. Those green plantains can be replaced with regular potatoes in a pinch—not quite the same, but still delicious.
The beauty of sancocho lies in its flexibility.
In my kitchen, I’ve used carrots, squash, even turnips when my veggie drawer was looking sparse.
What to Serve with Sancocho
When serving this steaming pot of goodness, you’ll want some perfect accompaniments to round out the meal. I always place a bowl of white rice alongside—it soaks up that rich broth beautifully.
A small plate of sliced avocado adds creamy contrast, while lime wedges bring brightness to each bowl.
Don’t forget hot sauce for those who crave heat. Some crusty bread works wonders too, for those inevitable moments when you’re scraping the last drops from the bowl.
Trust me, I’ve been known to hover over the empty pot, bread in hand, not wanting to waste a single flavor.
Final Thoughts
Sancocho has remained a cherished comfort food in my family for generations, connecting us to our heritage through its nourishing blend of ingredients.
There’s something magical about how a simple pot of chicken, yucca, plantains, and vegetables transforms into a soul-warming experience.
I’ve shared this recipe exactly as my grandmother taught me—no shortcuts, no fancy techniques.
