Sancocho Recipe – Eats Now

Name: Sancocho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 1/2 quarts water; 1 tablespoon salt; 1/4 cup chopped fresh cilantro; 4 cloves garlic, crushed; 6 chicken leg quarters; 2 plantains, peeled and cut into 6 pieces; 1 large onion, chopped; 2 pounds potatoes, peeled; 4 pounds fresh cassava roots, cut into 6 pieces; 2 tablespoons cooking oil; 4 large onions, peeled and thinly sliced; 1 teaspoon ground cumin, or to taste; 1/2 teaspoon mild paprika, or to taste; 1 teaspoon salt, or to taste; 1 pound tomatoes, chopped

Servings: persons

2 1/2 quarts water
1 tablespoon salt
1/4 cup chopped fresh cilantro
4 cloves garlic, crushed
6 chicken leg quarters
2 plantains, peeled and cut into 6 pieces
1 large onion, chopped
2 pounds potatoes, peeled
4 pounds fresh cassava roots, cut into 6 pieces
2 tablespoons cooking oil
4 large onions, peeled and thinly sliced
1 teaspoon ground cumin, or to taste
1/2 teaspoon mild paprika, or to taste
1 teaspoon salt, or to taste
1 pound tomatoes, chopped

1
Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
2
While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
3
Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 quarts water, 1 tablespoon salt, 1/4 cup chopped fresh cilantro, 4 cloves garlic, crushed, and more.

Yes, Sancocho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sancocho

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