Sancocho de Gallina (Chicken Sancocho)

🛒 Ingredients

• Chicken (boneless, skinless, cooked) 150 g · 240 kcal
• Yuca (Cassava), boiled 60 g · 95 kcal
• Green Plantain, boiled 50 g · 60 kcal
• Potato, white, boiled 50 g · 40 kcal
• Corn on the cob, boiled 60 g · 50 kcal
• Butternut Squash (Auyama), boiled 40 g · 20 kcal
• Onion, chopped, cooked 15 g · 5 kcal
• Garlic, minced, cooked 3 g · 5 kcal
• Bell Pepper (Red), chopped, cooked 20 g · 5 kcal
• Cilantro, fresh, chopped 2 g · 0 kcal
• Chicken Broth 200 g · 20 kcal

👨‍🍳 Instructions

1. Clean and cut the chicken into serving pieces; season with salt, pepper, cumin, and oregano. Set aside.
2. In a large pot, brown the chicken pieces slightly in a little oil. Add chopped onion, garlic, and bell pepper, and sauté until fragrant.
3. Pour enough water or chicken broth to cover the chicken; bring to a boil, then reduce heat and simmer for about 30 minutes, skimming off any foam.
4. Add the root vegetables (yuca, plantain, potato) and corn to the pot. Continue to simmer for 20-30 minutes, or until the vegetables are tender.
5. Stir in the butternut squash (auyama) and fresh cilantro. Cook for another 10-15 minutes, or until the squash is very tender and helps thicken the broth.
6. Taste and adjust seasoning if necessary. Serve hot, traditionally garnished with extra fresh cilantro and a side of white rice or avocado.