Sancocho de Pollo (Chicken Sancocho)

🛒 Ingredients

• Chicken Thighs and Drumsticks, skinless, bone-in 150 g · 248 kcal
• Olive Oil 5 g · 44 kcal
• White Onion 42 g · 17 kcal
• Garlic 5 g · 7 kcal
• Red Bell Pepper 25 g · 8 kcal
• Green Bell Pepper 25 g · 5 kcal
• Cilantro 4 g · 1 kcal
• Cumin Powder 0 g · 1 kcal
• Dried Oregano 0 g · 0 kcal
• Green Plantain 67 g · 82 kcal
• Yucca (Cassava) 83 g · 133 kcal
• Potatoes 100 g · 77 kcal
• Malanga (Taro Root) 50 g · 55 kcal
• Corn on the Cob, kernels 50 g · 43 kcal
• Water 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Brown the chicken pieces on all sides, then remove and set aside. Add chopped onion, garlic, red and green bell peppers to the pot and sauté until softened, about 5-7 minutes.
3. Stir in cumin and oregano, cooking for another minute until fragrant. Return the browned chicken to the pot, then add enough water to cover the chicken completely (approximately 2.5 liters).
4. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is almost cooked through. Skim off any foam that rises to the surface.
5. Add the peeled and chopped green plantains, yucca, and malanga to the pot. Continue to simmer for another 20 minutes.
6. Finally, add the chopped potatoes and corn on the cob. Cook for another 15-20 minutes, or until all vegetables are tender and the broth has slightly thickened.
7. Remove chicken pieces from the pot, shred the meat from the bones, and return the shredded chicken to the soup. Taste and adjust seasoning as needed.
8. Ladle hot Sancocho into bowls, garnish with fresh cilantro, and serve immediately with lime wedges on the side.