Go Back
delicious traditional soup delight

Caribbean Sancocho

This hearty Caribbean stew combines tender chicken with a medley of root vegetables in a rich, flavorful broth. The combination of yucca, yams, plantains, and corn creates a deeply satisfying dish that's both nourishing and comforting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Caribbean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ears corn cut into 1-inch pieces
  • 3 carrots scrubbed and cut into bite-size pieces
  • 2 pounds yucca root peeled and cut into 1-inch cubes
  • 1 pound yam peeled and cut into 1-inch cubes
  • 1½ pounds chicken
  • 2 large plantains not too ripe, peeled and cut into 1-inch slices
  • 1 bunch green onions coarsely chopped (white part only)
  • ½ cup cilantro chopped (leaves and stems), or 1 leaf Panamanian cilantro
  • Water or chicken broth enough to cover ingredients
  • Salt and pepper to taste

Equipment

  • Large stock pot
  • Cutting board
  • Sharp knife

Method
 

  1. Place the chicken, yucca, yam, plantains, green onions, carrots, and cilantro into a large stock pot.
  2. Cover everything with water or chicken broth until all ingredients are submerged.
  3. Bring to a boil, then immediately reduce heat and simmer gently for about 1 hour.
  4. Remove the chicken pieces from the pot. Discard the skin, pull the meat from the bones, and break into generous chunks.
  5. Return the chicken meat to the pot and add the corn pieces.
  6. Season with salt and pepper to taste.
  7. Continue simmering for another 20 minutes, until corn is cooked and flavors have fully developed.
  8. Serve hot, ensuring each bowl gets a good mixture of meat, vegetables, and broth.

Notes

For the most authentic flavor, 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.
Serve sancocho with white rice, sliced avocado, and lime wedges on the side. Hot sauce is a welcome addition for those who enjoy some heat.
Leftovers can be refrigerated for up to 3 days and often taste even better as the flavors continue to meld. The stew may thicken when chilled; simply add a bit more broth when reheating.