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: 3 each corn yellow, cut into 3 pieces; ½ cups water; 1 whole chicken usually you can get it cut by the people who work in the meat section at the supermarket; 1 teaspoon salt; 2 each plantains green, peeled and cut crosswise into 2 inch pieces; 2 each chicken bouillon cubes optional, I usually use one; 6 medium potatoes white, peeled and cut in half; 1 pound - frozen yuca cut into big pieces; 1/4 cup cilantro freshly chopped; 1/4 teaspoon black pepper ground

Servings: persons

3 each corn yellow, cut into 3 pieces
½ cups water
1 whole chicken usually you can get it cut by the people who work in the meat section at the supermarket
1 teaspoon salt
2 each plantains green, peeled and cut crosswise into 2 inch pieces
2 each chicken bouillon cubes optional, I usually use one
6 medium potatoes white, peeled and cut in half
1 pound - frozen yuca cut into big pieces
1/4 cup cilantro freshly chopped
1/4 teaspoon black pepper ground

1
In a large pot boil the chicken.
2
I usually do this because the white foamy stuff that boils to the top I like to take out.
3
Once it has been boiled, add corn, chicken bouillon if used, salt and green plantains.
4
Bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
5
Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender.
6
Stir in the cilantro.
7
Taste and adjust the seasoning.
8
Serve in large soup bowls (this goes really well with rice!)

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 10 ingredients. The key ingredients include: 3 each corn yellow, cut into 3 pieces, ½ cups water, 1 whole chicken usually you can get it cut by the people who work in the meat section at the supermarket, 1 teaspoon salt, 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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