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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Use beef instead of chicken for a richer sancocho de carne.
Add auyama (pumpkin) for sweetness and colour.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
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.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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