How To Make Puerto Rican Sancocho
Get warm and comfy with a bowl of this sancocho loaded with chicken drumsticks, corn, and potatoes cooked in a flavorful broth.
Serves:
Ingredients
- 2tbspolive oil
- 1cupyellow onion,chopped
- 1cupgreen pepper,diced
- 1½cupsfresh cilantro,chopped, plus more for serving
- 5clovesgarlic,chopped
- ½cupwhite cooking wine
- 29oztomato,(2 cans), diced
- 15oztomato sauce,1 can
- 2tbspsofrito
- 2tbsprecaito
- 3tbspSpanish green olive
- 2tspground cumin
- salt,to taste
- pepper,to taste
- 1lbchuck roast,or stew beef
- 2cupschicken broth
- 4cupswater
- 1lbchicken drumstick
- 3ears corn,shucked, broken into large pieces
- 2russet potatoes,peeled and cubed
- 1yucca,peeled and cubed
- 2plantains,sliced into 2-in pieces
For Serving:
- avocado,halved
- white rice,cooked
- lime wedge
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the onion, green pepper, cilantro, and garlic. Cook for about 5 minutes until the onions are translucent.
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Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2 to 3 minutes to allow the flavors to meld.
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Add the stew beef. Increase the heat to high and cook for 2 to 3 minutes, until the meat is cooked through. Add the chicken broth and water. Stir to combine.
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Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
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Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
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Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
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Enjoy!
Nutrition
- Calories: 540.66kcal
- Fat: 14.92g
- Saturated Fat: 3.68g
- Trans Fat: 0.17g
- Monounsaturated Fat: 7.13g
- Polyunsaturated Fat: 2.46g
- Carbohydrates: 75.17g
- Fiber: 7.65g
- Sugar: 17.96g
- Protein: 30.86g
- Cholesterol: 90.25mg
- Sodium: 1721.04mg
- Calcium: 89.04mg
- Potassium: 1742.24mg
- Iron: 4.94mg
- Vitamin A: 109.42µg
- Vitamin C: 67.55mg
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