My grandmother’s Sancocho was legendary. On Sundays, our house would fill with the tantalizing aroma of simmering chicken, vegetables, and spices, a scent that promised warmth, comfort, and a whole lot of love. Now, I’m sharing her treasured Sancocho recipe with you, so you can create your own family tradition and experience the magic of this hearty, flavorful stew.
This Sancocho recipe is a labor of love, but the result is well worth the effort. With simple ingredients and a little patience, you can create a pot of fragrant, soul-satisfying stew that will warm you from the inside out. The best part? It’s a one-pot wonder, which means less cleanup for you!
Why You’ll Love It
Sancocho is more than just a stew; it’s an experience. This recipe is a delicious blend of hearty meats, starchy vegetables, and fragrant spices, simmered to perfection in a rich, flavorful broth. It’s the perfect comfort food for a chilly evening or a special occasion. Whether you’re a seasoned cook or a beginner, this Sancocho recipe is easy to follow and delivers impressive results every time.
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Sancocho
- Total Time: 3 hours
- Yield: 6-8 servings
Description
This hearty Sancocho is a labor of love, simmering chicken, root vegetables, plantains, corn, and calabaza in a rich, flavorful broth. A treasured family recipe, it’s perfect for a chilly evening or a special occasion, bringing warmth and comfort with every bowl.
Ingredients
- 1 lb bone-in, skin-on chicken thighs (or a mix of chicken, beef, )
- Yuca
- Potatoes
- Carrots
- Green plantains
- Ripe plantain
- 2 ears of fresh corn, cut into chunks
- Calabaza (or butternut squash/kabocha squash)
- Sofrito
- Tomato sauce
- Sazon seasoning
- Adobo
- Garlic powder
- Oregano
- Bay leaf
- Chicken broth (or water)
- Cilantro
- Salt
- Pepper
- Onion powder
- Chicken bouillon
- Oil
Instructions
- Season chicken (and other meats) with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Marinate for 30 minutes.
- Sauté sofrito, tomato sauce, and Sazon in oil over medium heat.
- Sear seasoned meats on high heat until golden brown.
- Pour chicken broth over meat, bring to a boil, then simmer for 45 minutes.
- Add yuca, corn, green plantain, carrots, potatoes, bay leaf, and cilantro. Add more liquid if needed.
- Simmer for 1 hour, or until vegetables are tender.
- Add calabaza and chicken, plus more liquid if needed.
- Simmer for 45 minutes, or until calabaza is very soft.
- Adjust seasoning and serve hot with rice and cilantro.
Notes
For a smoother, creamier Sancocho, blend a portion of the cooked calabaza before adding it to the pot. This will thicken the broth and enhance the rich, savory flavors. If using fresh corn on the cob, cut the kernels off before adding them to the stew. Save the cobs and add them to the broth while simmering for an extra boost of corn flavor. Remove the cobs before serving.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Category: Stews
- Method: Simmer
- Cuisine: Latin American
What You’ll Need
This Sancocho recipe calls for a mix of fresh produce, savory meats, and aromatic spices. Don’t be intimidated by the ingredient list—it’s easier than it looks! Here’s a breakdown:
- Meats: 1 lb bone-in, skin-on chicken thighs (or a mix of chicken, beef, and pork), for that classic hearty flavor.
- Root Vegetables: Yuca, potatoes, and carrots, which add a subtle sweetness and comforting texture to the stew.
- Plantains: Green plantains bring a unique savory note, while a touch of ripe plantain adds a hint of sweetness. Be sure to use both for a balanced taste.
- Corn: Two ears of fresh corn cut into chunks give the Sancocho a burst of summery sweetness. Frozen corn works in a pinch, too!
- Calabaza (Pumpkin): This adds a creamy texture and a vibrant yellow hue to the broth. Butternut squash or kabocha squash can be used as a substitute.
- Aromatics: Sofrito, tomato sauce, Sazon seasoning, adobo, garlic powder, oregano, and a bay leaf infuse the broth with deep, rich Latin flavors.
- Chicken Broth: This forms the base of your Sancocho, adding another layer of savory depth. You can use water if you prefer, but I highly recommend chicken broth for maximum flavor.
Step-by-Step Instructions
Step 1: Season and Marinate the Meats
Season the chicken (and any other meats you’re using) generously with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
Step 2: Sauté the Aromatics
Heat oil in a large stockpot or Dutch oven over medium heat. Add the sofrito, tomato sauce, and Sazon seasoning. Sauté for a few minutes, stirring constantly, until fragrant.
Step 3: Brown the Meats
Add the seasoned meats to the pot and sear on high heat for 4-5 minutes per side, until golden brown. This step adds depth of flavor to the stew.
Step 4: Simmer the Meats
Pour chicken broth into the pot, making sure the liquid covers the meat. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes, or until the meats are fork-tender.
Step 5: Add the Vegetables
Add the yuca, corn, green plantain, carrots, potatoes, bay leaf, and cilantro to the pot. If needed, add more water or broth to ensure the vegetables are covered.
Step 6: Simmer Until Tender
Bring the stew back to a simmer, then reduce heat to low and cook for 1 hour, or until the vegetables are tender.
Step 7: Add Calabaza and Chicken
Add the calabaza (or pumpkin/squash) and chicken to the pot. Add more liquid if needed to cover the ingredients.
Step 8: Final Simmer
Simmer for another 45 minutes, or until the calabaza is very soft and the chicken is cooked through. The calabaza should almost melt into the stew, giving it a rich, creamy texture and a vibrant yellow color.
Step 9: Season and Serve
Check the seasoning and adjust as needed. Add more salt, adobo, or other spices to your liking. Serve hot, garnished with fresh cilantro and accompanied by white rice.
Better-Than-Grandma Tips
- Browning the meat before adding the broth creates a deeper, richer flavor. Don’t rush this step; it’s worth the extra time!
- If you’re short on time, use pre-chopped frozen Sancocho vegetables. It’s a great shortcut that doesn’t sacrifice flavor.
- For an extra layer of flavor, add a smoked ham hock or a piece of smoked bacon to the pot while simmering the broth. Check out our flavorful Breakfast options for more inspiration.
- To make a thicker Sancocho, mash some of the cooked potatoes or yuca against the side of the pot to release their starches into the broth.
Make It Your Way
- Spicy Sancocho: Add a few chopped Scotch bonnet peppers or a dash of your favorite hot sauce to the stew for a fiery kick.
- Seafood Sancocho: Substitute the chicken and other meats with firm white fish, shrimp, or mussels for a coastal twist. Be sure to add the seafood towards the end of the cooking time to prevent overcooking. Check out our Desserts recipes for ideas on a sweet treat to follow your spicy Sancocho!
- Vegetarian Sancocho: Omit the meat entirely and use vegetable broth for a hearty and flavorful vegetarian option. You can also add other vegetables like chickpeas, lentils, or mushrooms for added protein and texture.
Where does Sancocho come from?
Sancocho is a traditional stew that originated in the Canary Islands and has since spread throughout Latin America, with each country and region adding its own unique twist. The name “Sancocho” likely comes from the Spanish verb “sancochar,” which means to parboil or partially cook.
Can I use different meats in Sancocho?
While chicken is commonly used, you can make Sancocho with a variety of meats, including beef, pork, goat, or even a combination of different meats. For a vegetarian version, you can omit the meat altogether and use vegetable broth instead of chicken broth.
Can I freeze Sancocho?
Yes, Sancocho can be frozen for up to 3 months. Allow it to cool completely before storing it in airtight containers. When reheating, be sure to thaw it thoroughly in the refrigerator overnight and then heat it gently on the stovetop.
Can I add other vegetables to Sancocho?
Absolutely! Many people prefer to add other vegetables like sweet potatoes, green beans, or even chayote squash to their Sancocho. You can adjust the ingredients and spices to fit your tastes and preferences.
How to Serve
Sancocho is traditionally served piping hot, accompanied by a side of fluffy white rice to soak up all that delicious broth. A dollop of sour cream or a sprinkle of fresh cilantro adds a bright, refreshing touch. For a truly authentic experience, serve with slices of avocado and a squeeze of lime. Looking for more meal ideas? Explore our Lunch recipes for some inspiration.
That’s a Wrap
This Sancocho recipe is more than just a stew; it’s a celebration of flavor and family. It’s the perfect dish to warm you up on a chilly evening or to share with loved ones on a special occasion. The rich broth, tender meat, and hearty vegetables create a symphony of textures and tastes that will leave you feeling satisfied and nourished. Now that you’ve mastered this classic Sancocho, why not explore our other delicious Dinner recipes? From savory stews to flavorful roasts, we’ve got something for everyone. Don’t forget to share your Sancocho creations with us on social media! Find us on Facebook, Instagram, and Pinterest.
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