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 - 5 people

Calories 819kcal

Author Imma

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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

Nutrition