Chicken Sancocho is a beloved and hearty stew that is a cornerstone of Latin American cuisine, particularly in countries like Colombia, Puerto Rico, and the Dominican Republic. This rich and comforting dish is a celebration of vibrant flavors and nutritious ingredients, making it a favorite for family gatherings and special occasions.
The preparation begins by heating vegetable oil in a large pot over medium heat. Chopped onion, minced garlic, and vibrant bell peppers are sautéed until the onion becomes translucent, creating a fragrant base for the stew. Chicken pieces are then added and browned on all sides, allowing their natural flavors to develop.
Spices like ground cumin and ground annatto, along with salt and pepper, are sprinkled over the chicken, infusing it with a distinctive earthy and slightly peppery aroma. Chicken broth and a bay leaf are added, and the mixture is brought to a boil. This sets the stage for the addition of hearty vegetables—corn chunks, plantains, yucca, potatoes, and carrots—which are the soul of the sancocho.
The pot is covered and left to simmer, allowing the vegetables to become tender and the chicken to cook through, absorbing all the rich flavors. Chopped cilantro is stirred in at the end, adding a fresh, herbaceous brightness. The dish is often served hot, providing a warm and comforting meal that is both filling and nutritious.
Chicken Sancocho stands out not just for its delightful combination of flavors, but also for its versatility and cultural significance. Each region has its own variation, showcasing local ingredients and culinary traditions. This makes sancocho a dish that is as diverse as the communities that cherish it.
Ingredients
1 whole chicken, cut into pieces
3 ears of corn, cut into chunks
3 medium potatoes, peeled and cubed
2 large plantains, peeled and cut into chunks
1 yucca (cassava), peeled and cut into chunks
1 large onion, chopped
4 garlic cloves, minced
2 bell peppers, chopped
1 bunch cilantro, chopped
2 carrots, sliced
1 bay leaf
1 tsp ground cumin
1 tsp ground annatto (achiote)
8 cups chicken broth
3 tbsp vegetable oil
Salt and pepper to taste
Directions
1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and chopped bell peppers. Sauté until the onion is translucent.
2. Add the chicken pieces to the pot. Brown them on all sides, about 5-7 minutes.
3. Sprinkle the ground cumin, ground annatto, salt, and pepper over the chicken. Stir to coat the chicken evenly with the spices.
4. Pour in the chicken broth and add the bay leaf. Bring to a boil.
5. Once boiling, reduce heat to a simmer and add the corn chunks, plantains, yucca, potatoes, and carrots.
6. Cover the pot and let it simmer for about 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
7. Stir in the chopped cilantro and adjust the seasoning with additional salt and pepper if needed.
8. Serve hot and enjoy your delicious Chicken Sancocho!