Chicken Sancocho
1
Points®
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
Uncooked onion
1 medium
Garlic
6 clove(s)
Tomato
1 cup(s)
Ground cumin
1 tsp
Unsalted chicken stock
6 cup(s)
Kosher salt
1½ tsp
Uncooked yuca
1½ cup(s)
Uncooked red potato
¾ pound(s)
Uncooked plantain
1 medium
Uncooked bone in skinless chicken thigh
1¾ pound(s)
Cilantro
¾ cup(s)
Corn on the cob
3 ear(s), medium
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
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