Venezuelan hearty chicken and root vegetable stew with corn, yuca and plantain — a complete one-pot meal.
Venezuelan sancocho is a soul-warming stew and one of the great one-pot dishes of Latin America. Chicken, corn on the cob and an array of tropical root vegetables — yuca, ñame, apio and plantain — are simmered in a fragrant herb broth until everything is tender and the broth is golden with fat. It is served as a restorative weekend meal and for family celebrations.
Serves 6
Place chicken, onion, pepper, garlic, cumin, coriander and parsley in a large pot with water. Bring to a boil. Skim foam. Simmer 30 minutes.
Add yuca, potatoes and plantain. Simmer 20 minutes.
Add corn rounds. Simmer 15 more minutes until all vegetables are tender and chicken is falling off the bone.
Taste and adjust salt. The broth should be golden, fragrant and well-seasoned.
Serve in deep bowls with plenty of broth. Accompany with avocado, white rice and a squeeze of lime.
Green plantain adds starch that thickens the broth as it cooks.
The fresh herb bunches are added whole and removed before serving, like a bouquet garni.
Sancocho is better the next day — make ahead for the deepest flavour.
Use beef instead of chicken for a richer sancocho de carne.
Add auyama (pumpkin) for sweetness and colour.
Refrigerate for 3 days. The broth will gel from the chicken — this is good.
Sancocho is eaten across Venezuela and throughout Latin America and the Caribbean. Each country has its own version; Venezuelan sancocho is distinguished by its tropical root vegetables and fresh herb base.
Yuca (cassava) is available in Latin American, Caribbean and African grocery stores. Potato makes an acceptable substitute though the texture is different.
Per serving · 6 servings total
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