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sancocho recipe

Sancocho Recipe

Sancocho Recipe – a hearty and absolutely delicious stew made with meat, vegetables and tubers. A very satisfying meal on its own. Perfect for this fall season!
Course Main
Cuisine Puerto Rican
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 - 5 people
Calories 819kcal
Author Imma


  • 1 pound skinless chicken thighs , cut in bite size (see notes)
  • 1 pound beef stew meat , cut in chunks
  • ½ pound andouille sausage , thick slices
  • 1-2 tablespoons oil
  • 2 tablespoons sofrito
  • 1 tablespoon minced garlic
  • 1 medium onion , chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 6 cups water or broth , adjust to desired taste
  • 1 packet sazon (without achiote) OR 1 tablespoon chicken bouillon
  • 1 large green plantain , peeled and cut into chunks
  • 1 ears corn , cut in bite size
  • 1 medium potatoes , peeled and chopped into 2 inch pieces
  • 1 cup Caribbean pumpkin , (calabaza or butternut squash)
  • 1 yucca (about 2 cups)
  • salt and pepper to taste


  • Season meat (chicken, beef both sides salt and sazon Or just use your favorite spice mix). Let sit at room temperature for at least 15 minutes.
  • Heat up a dutch oven or Large pot over medium high heat.  Add oil to the pot.
  • Then add meat, you may do so in batches if desired, or brown the beef and chicken separately. Let it sear for about 2 minutes before turning chicken around..
  • Cook for about 6 minutes or until brown. Add sausage and cook for another two minutes.
  • Add sofrito, garlic, cumin, paprika, oregano and sazon. Sauté until fragrant, about a minute. Then add onions, cook for about 5 minutes.
  • Pour in water or broth. Return meat back to the pot and bring to a boil and then lower heat, cook for about 15-20 minutes, depending on the beef. Cook less if only using chicken.
  • Next add root vegetables – starting with the one that needs the most time to cook – in this case green plantains. Cook for about 10 minutes before adding the yucca, squash, potatoes and corn.
  • Continue cooking stew for 10 minutes until they begin to soften.
  • Season with salt and pepper and taste for seasoning.
  • Continue cooking until root vegetables are tender about 15-20 minutes . The stew should be thick and hearty, if not smashed a few root vegetables.
  • Serve in large bowls, top with cilantro.


  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 819kcal | Carbohydrates: 72g | Protein: 63g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 225mg | Sodium: 742mg | Potassium: 1795mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4575IU | Vitamin C: 47.3mg | Calcium: 122mg | Iron: 7.3mg