Sancocho de Pollo with Yuca and Plantain

Why You’ll Love This Recipe

• Classic Latin comfort: light, aromatic chicken broth with hearty yuca, plantain, potato, and sweet corn.
• Balanced plate: served with fluffy steamed rice and a bright, citrusy ají that wakes up every spoonful.
• Approachable steps and everyday ingredients—great for weeknights or relaxed weekends.
• Big-batch friendly: feeds a crowd and tastes even better the next day.

Grocery List

• Produce: 1 large onion, 4 scallions, 4 garlic cloves, 1 bunch cilantro, 1 large green plantain, 1 lb yuca (cassava), 1 lb Yukon Gold potatoes, 2 ears corn, 2–3 limes, 1 jalapeño or serrano
• Dairy: None
• Pantry: 2.5 lb bone-in chicken thighs/drumsticks, 8 cups low-sodium chicken stock (or water), long-grain white rice, ground cumin, bay leaves, white vinegar, neutral oil, kosher salt, black pepper, sugar (optional)

Full Ingredients

For the Chicken Sancocho

• 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs and drumsticks (6–8 pieces)
• 1 Tbsp neutral oil (canola or avocado)
• 1 large yellow onion, diced small (about 1.5 cups; 8 oz/225 g)
• 4 scallions, thinly sliced (reserve 2 Tbsp greens for garnish)
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground annatto or sweet paprika (optional, for color)
• 8 cups (1.9 L) low-sodium chicken stock or water
• 2 bay leaves
• 1 bunch cilantro: stems tied in a bundle; leaves roughly chopped (about 1 cup/15 g)
• 1 large green plantain, peeled and cut into 1-inch (2.5 cm) rounds (about 10–12 pieces; ~275 g)
• 1 lb (450 g) yuca (cassava), peeled, cored, and cut into 2-inch (5 cm) batons
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1.5-inch (4 cm) chunks
• 2 ears fresh corn, cut into 2–3 inch (5–7.5 cm) rounds (6–8 pieces total)
• 1 Tbsp kosher salt, divided (start with 2 tsp in broth; adjust to taste)
• 1 tsp freshly ground black pepper
• Lime wedges, for serving

For the Citrusy Ají

• 1 cup (lightly packed) cilantro leaves and tender stems, finely chopped (30 g)
• 2 scallions, very thinly sliced
• 1 jalapeño or serrano, finely minced (seeded for milder heat)
• 1/4 cup (60 ml) fresh lime juice
• 2 Tbsp (30 ml) white vinegar
• 1/4 cup (60 ml) water
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp sugar (optional, balances acidity)

For the Steamed Rice

• 1.5 cups (285 g) long-grain white rice, rinsed
• 2.25 cups (540 ml) water
• 1 Tbsp neutral oil or unsalted butter
• 1/2 tsp kosher salt

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken dry and season with 1 tsp kosher salt and the black pepper. Peel the plantain and cut into 1-inch rounds. Peel the yuca: trim ends, score the waxy skin lengthwise, and pry off the thick peel; cut into 2-inch batons and remove any fibrous core. Peel and chunk the potatoes. Cut the corn into rounds. Tie the cilantro stems into a small bundle with kitchen twine; roughly chop the leaves and reserve for finishing.

Step 2: Build a fragrant base

In a large Dutch oven (at least 6 quarts), heat the oil over medium heat (325–350°F/165–175°C surface temp if using an infrared thermometer). Add onion and scallions with a pinch of salt; cook, stirring, until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Stir in cumin and optional annatto; bloom 30 seconds until aromatic.

Step 3: Simmer the chicken

Add chicken, stock (or water), bay leaves, cilantro stem bundle, and 2 tsp kosher salt. Bring to a boil over high heat, then immediately reduce to a gentle simmer at 185–195°F (85–90°C). Skim foam as it rises. Partially cover and cook 20 minutes. The broth should stay clear and lightly golden.

Step 4: Add hearty vegetables (plantain, yuca, corn)

Add the plantain rounds, yuca batons, and corn pieces. Return to a gentle simmer and cook 15 minutes, partially covered. Maintain a soft bubbling (not a rolling boil) to keep the broth light and the vegetables intact.

Step 5: Add potatoes and finish the stew

Add the potato chunks and continue simmering 12–15 minutes, until all the vegetables are tender. Yuca should be creamy and just starting to crack at the edges; potatoes should be easily pierced with a knife. Remove and discard bay leaves and the cilantro stem bundle. Taste and adjust seasoning with additional salt and pepper if needed. Stir in half of the chopped cilantro leaves; reserve the rest for garnish. Keep warm over low heat.

Step 6: Make the citrusy ají

While the stew simmers, combine chopped cilantro, scallions, minced jalapeño, lime juice, white vinegar, water, salt, and optional sugar in a small bowl. Stir well and let sit 10 minutes to meld. Taste and adjust acidity or salt to your preference. The ají should be bright, herbal, and tangy with a gentle heat.

Step 7: Cook the rice

Rinse the rice under cold water until it runs mostly clear. In a medium saucepan, bring water, oil (or butter), and salt to a boil. Stir in rice, reduce heat to low, cover tightly, and cook 15 minutes. Remove from heat and let steam (covered) 10 minutes more. Fluff with a fork.

Step 8: Serve

Ladle the sancocho into warm bowls, making sure each portion gets a piece of corn, plantain, yuca, and potato along with tender chicken. Spoon chopped cilantro on top and serve with lime wedges. Plate with a mound of steamed rice on the side and a small dish of the citrusy ají for spooning over each bite.

Pro Tips

• Bone-in chicken builds a rounder, richer broth—avoid boneless pieces for this recipe.
• Keep the simmer gentle (185–195°F/85–90°C). A boil will cloud the broth and break up vegetables.
• Yuca can be fibrous; if you see a tough inner core after cooking, lift it out before serving.
• Salt in layers: a little in the base, a little during the simmer, then a final adjustment at the end.
• For a slightly thicker body, lightly mash 2–3 potato pieces against the pot in the last 5 minutes.

Variations

• Instant Pot: Sauté aromatics on Sauté. Add chicken, stock, bay, stems; pressure cook 10 minutes (high), quick release. Add plantain, yuca, corn, potatoes; pressure cook 3 minutes, quick release. Finish with cilantro and season.
• Pumpkin twist: Add 12 oz (340 g) peeled kabocha or calabaza with the potatoes for a hint of sweetness and color.
• Spicier ají: Swap jalapeño for serrano or add 1 tsp aji amarillo paste for a fruitier heat.

Storage & Make-Ahead

Refrigerate stew in airtight containers up to 4 days; the flavors deepen overnight. Freeze up to 3 months (leave out potatoes if you prefer, and add fresh when reheating to keep texture). Reheat gently until steaming hot. Rice keeps 4 days refrigerated; reheat with a splash of water. Ají keeps 5–7 days chilled; stir before serving.

Nutrition (per serving)

Approximate values: 710 calories; 35 g protein; 18 g fat; 100 g carbohydrates; 6 g fiber; 1,150 mg sodium (varies with stock and added salt).