Chicken Sancocho
9
Points® value
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)
Onion
1 medium, chopped
Garlic
6 clove(s), large, minced
Tomato
1 cup(s), chopped
Ground cumin
1 tsp(s)
No-salt-added chicken stock
6 cup(s)
Kosher salt
1½ tsp(s)
Uncooked cassava (yuca)
1½ cup(s), fresh or frozen, peeled and cut into bite-sized pieces
Uncooked red potato
¾ pound(s), baby variety, halved (or quartered if large)
Uncooked plantain
1 medium, green, peeled and cut into bite-sized pieces
Uncooked bone-in skinless chicken thigh
1¾ pound(s)
Cilantro
¾ cup(s)
Cooked corn
3 ear(s), medium, each cut into 4 pieces