Sancocho

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 125 g · 250 kcal
• Beef Stew Meat 125 g · 312 kcal
• Olive Oil 4 g · 33 kcal
• Large Onion 25 g · 10 kcal
• Green Bell Pepper 19 g · 4 kcal
• Garlic Cloves 3 g · 4 kcal
• Fresh Cilantro 3 g · 1 kcal
• Cumin Powder 1 g · 2 kcal
• Potatoes (large) 75 g · 58 kcal
• Yuca (Cassava), peeled and chopped 63 g · 100 kcal
• Green Plantains, peeled and chopped 50 g · 61 kcal
• Corn on the Cob, cut into rounds 50 g · 43 kcal
• Carrots 25 g · 10 kcal
• Chicken Broth 375 g · 4 kcal
• Avocado (for serving) 38 g · 60 kcal

👨‍🍳 Instructions

1. Cut chicken and beef into large pieces; season generously with salt and pepper.
2. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken and beef in batches until nicely seared on all sides, then remove and set aside.
3. Add chopped onion, bell pepper, and garlic to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.
4. Stir in cumin powder and a portion of the fresh cilantro. Return the browned chicken and beef to the pot, then pour in enough chicken broth to cover the meats.
5. Bring to a boil, then reduce heat, cover, and simmer for 60 minutes, or until the beef is tender.
6. Add potatoes, yuca, green plantains, corn, and carrots to the pot. Continue to simmer for another 45-60 minutes, or until all vegetables are very tender and the broth has thickened slightly.
7. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh cilantro and a side of sliced avocado and lime wedges.