Colombian Sancocho de Pollo (Chicken and Root Vegetable Stew)

Sancocho is the kind of dish that shows up at Colombian family gatherings precisely because it's built to feed a crowd from one pot. Bone-in chicken simmers slowly in broth with garlic and onion until the meat wants to fall off the bone, and then a parade of tropical roots — yuca, green plantain, potato, and fresh corn on the cob — go in to soak up all that flavor as they soften.

Because everything cooks together in one broth-based pot with no flour or gluten-containing thickeners, this is a naturally gluten-free stew that still feels indulgent. We finish it with fresh cilantro and scallion for brightness, since the roots alone can taste a little one-note without that lift. Ladle it into deep bowls with plenty of broth — it's a full meal on its own.