Recipe courtesy of Ceviche's
Sancocho
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 290
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 23
- Cholesterol
- 85
- Sodium
- 768
- Total: 1 hr 40 min
- Active: 30 min
Ingredients
Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro
4 green onions, sliced
1/2 cup diced boiled yucca
Coconut rice, for serving
Directions
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.