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Colombian Sancocho de Pollo (Chicken and Root Vegetable Stew)

A hearty Colombian one-pot stew of bone-in chicken simmered with yuca, plantain, corn, and potato until deeply comforting.

Ingredients

  • 2 lbs bone-in chicken thighs and drumsticks, skin removed
  • 8 cups low-sodium chicken broth
  • 1 lb yuca (cassava), peeled and cut into chunks
  • 1 green plantain, peeled and cut into chunks
  • 2 ears corn, cut into 2-inch pieces
  • 1 large potato, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • 0.25 cup chopped cilantro
  • 1 tsp ground cumin
  • salt and pepper, to taste

Instructions

  1. In a large pot, sauté onion and garlic over medium heat until fragrant, about 3 minutes.
  2. Add chicken and broth; bring to a boil, then reduce to a simmer and cook 20 minutes.
  3. Add yuca and potato; simmer 20 minutes more.
  4. Add plantain and corn; cook another 15-20 minutes until all vegetables and chicken are tender.
  5. Stir in cumin, and season with salt and pepper to taste.
  6. Finish with cilantro and scallion before serving in deep bowls with plenty of broth.