Sancocho is a popular stew in many Latin countries and the recipe varies from place to place. The base of it is really similar as the stew consists of chicken and a variety of root vegetables like yuca (cassava) and yautia (malanga). Some also add either green bananas or green plantains. I will share the Puerto Rican version of sancocho, as it's the one I'm most familiar with. It's the perfect meal for the colder weather that is approaching soon. Plus, it's a really healthy stew as root vegetables are gluten-free, low-glycemic, and high in fibers and minerals.
· 2 yuca/cassava roots (peeled and cut into 2 inch pieces)
. 2 malanga roots (peeled and cut into 2 inch pieces)
. 2 green bananas, or green plantains (peeled and cut into 2 inch pieces)
· 2 or 3 corn on the cob cut into 1- or 2-inch pieces
· 2 or 3 large carrots (peeled and chopped)
· Optional: celery root (chopped)
· 2 lbs of chicken thighs cut into pieces (with or without bone)
· Cooking oil of choice
· 4 tbsp of sofrito (blended onions, peppers, cilantro and garlic) You can find a recipe on my blog; nutritiondork.com/blog
· 2 tbsp of stuffed green olives
· 2 cups of organic tomato sauce
· 2 cups of chicken broth
· Boil the chicken in about 2 cups of water for 20 minutes. Do not drain.
· In a separate large pot (big enough to fit all the ingredients), add the oil, sofrito, olives and sazón. Stir fry for a minute or so.
· Add the tomato sauce and stir.
· Add all the root vegetables including the green bananas, plantains, carrots and corn.
· Add in the boiled chicken and broth until everything is covered.
· Cook until all the root vegetables are cooked (soft enough to stick a fork in them) and the liquid has a thick consistency.
. Serve and sprinkle cilantro on top if desired.
· Can be served with rice or on its own as a hearty soup. Enjoy!!
Made with Love,
Mayra Luz Colón
Founder of Nutrition Dork LLC &
the Healthy Rican Brand
Connect with me on social media @nutritiondork & @healthyrican