Photo of Chicken Sancocho by WW

Chicken Sancocho

4 - 11
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Easy
This poultry version of the Latin American classic is chock full of hearty ingredients, including potatoes, yuca (also known as cassava), and plantains. Rich, meaty, bone-in chicken thighs simmer in the broth so they impart more flavor; after they’re done, the meat gets shredded and stirred into the soup. Everyone gets to enjoy a large, deeply satisfying serving.

Ingredients

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

6 clove(s), large, minced

Fresh tomato(es)

1 cup(s), chopped

Ground cumin

1 tsp(s)

No-salt-added chicken stock

6 cup(s)

Kosher salt

1½ tsp(s)

Uncooked cassava

1½ cup(s), fresh or frozen, peeled and cut into bite-sized pieces

Uncooked red potato(es)

¾ pound(s), baby variety, halved (or quartered if large)

Uncooked plantain(s)

1 medium, green, peeled and cut into bite-sized pieces

Uncooked bone in skinless chicken thigh(s)

1¾ pound(s)

Cilantro

¾ cup(s)

Corn

3 medium, each cut into 4 pieces

Instructions

  1. Heat the oil in a Dutch oven over medium. Add the onion and garlic; cook until softened, about 5 minutes, stirring occasionally. Add the tomatoes and cumin; cook 1 minute, stirring frequently. Stir in the chicken stock, salt, yuca, potatoes, and plantain; bring to a boil over high heat. Add the chicken; cover, reduce the heat to low, and simmer until the chicken is done and the vegetables are tender, about 30 minutes.
  2. Remove the chicken from the pot; cool slightly. Add ½ cup cilantro and corn to the pot; cook until the corn is crisp-tender, 7 to 8 minutes. Pull the chicken meat from the bones; discard the bones. Shred the chicken and stir into the soup. Sprinkle with the remaining ¼ cup cilantro.
  3. Serving size: about 2 cups