Photo of Chicken Sancocho by WW

Chicken Sancocho

Points® value
Total Time
1 hr 10 min
20 min
50 min
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.


Olive oil

1 tbsp(s)


1 medium, chopped


6 clove(s), large, minced


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)


¾ cup(s)

Cooked corn

3 ear(s), medium, each cut into 4 pieces


  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