One pot Chicken Sancocho recipe

There are certain dishes that are more than just food; they are an event, a tradition, a direct line to the heart of a culture. For me, Sancocho is one of those dishes. My first encounter with this legendary Latin American stew was at a friend’s boisterous family gathering. The air was thick with laughter, music, and an intoxicating aroma coming from a gigantic pot simmering on the stove all day. What emerged was a rustic, soulful stew, a vibrant landscape of tender chicken, hearty root vegetables, and sweet corn, all swimming in a cilantro-laced broth that tasted of pure comfort. I was hooked. But the idea of recreating it myself felt daunting. The all-day simmering, the multiple components—it seemed like a project reserved for a long, lazy weekend. But the craving for that profound, soul-warming flavor persisted. This led me to develop this recipe: a one-pot version that captures the spirit and authentic taste of a traditional Chicken Sancocho, streamlined for the modern kitchen. The first time I made it, I was astonished. Everything came together in a single pot, the flavors building upon each other in layers of delicious complexity. The yuca and plantain softened and melted into the broth, creating a natural, starchy thickness, while the chicken became fall-off-the-bone tender. Serving it to my own family, watching them heap their bowls with rice, avocado, and a squeeze of lime, I felt that same sense of community and comfort I had experienced years ago. This recipe isn’t just a shortcut; it’s a bridge, making one of the world’s great comfort foods accessible any day of the week.

Why This One-Pot Chicken Sancocho Will Become Your Go-To Comfort Food

Before you start peeling your first plantain, let’s explore what makes this specific recipe a true culinary triumph. This isn’t just about throwing ingredients in a pot; it’s a methodically designed process that honors the soul of Sancocho while celebrating the beauty of simplicity and efficiency.

• The One-Pot Wonder: Maximum Flavor, Minimum Cleanup: The single greatest advantage of this recipe is its one-pot design. Traditionally, Sancocho can involve multiple pots and pans for browning, simmering, and boiling. Here, every single step unfolds in one large Dutch oven or stockpot. You build the aromatic sofrito base, sear the chicken, create the broth, and cook the vegetables all in the same vessel. This isn’t just about saving you from a sink full of dishes; it creates a deeper, more cohesive flavor profile. The browned bits from the chicken (the fond) become the foundation of the broth, and the starches released from the root vegetables naturally thicken the stew as it simmers. Nothing is lost; every layer of flavor is captured.
• A Symphony of Textures and Flavors: Sancocho is a masterclass in texture. It’s a hearty stew, not a thin soup. This recipe achieves that coveted texture perfectly. You have the fall-apart tender shredded chicken, the firm bite of the corn on the cob, the creamy softness of the potatoes, the starchy, slightly fibrous yuca, and the unique, earthy sweetness of the plantain. The green plantain holds its shape, adding a potato-like density, while a riper plantain can be used to add a subtle, sweet counterpoint. All of this is suspended in a broth that is savory, rich, and humming with the fresh, herbaceous notes of cilantro and the earthy depth of cumin.
• An Accessible Gateway to Latin American Soul Food: Sancocho is a beloved national dish in countries like Colombia, the Dominican Republic, Puerto Rico, and Panama, with each region boasting its own unique variations. This recipe provides a beautiful, foundational version, most closely inspired by the Colombian Sancocho de Gallina (Hen Stew), but made more accessible with easy-to-find chicken. It teaches you the essential flavor-building techniques—like creating a sofrito and using a “triple-threat” of starchy vegetables—that are at the heart of so much Latin American cooking. Mastering this one-pot version will give you the confidence to explore other regional variations.
• Deeply Nourishing and a Complete Meal: This is the epitome of a complete meal in a single bowl. It’s a powerhouse of nutrition that warms you from the inside out.
  • Lean Protein: The chicken provides high-quality protein to keep you full and satisfied.
  • Complex Carbohydrates: The diverse root vegetables (yuca, plantain, potatoes) offer slow-releasing energy, unlike refined carbs.
  • Vitamins and Minerals: The sofrito base of onions, peppers, and garlic, along with the corn and fresh cilantro, provides a wealth of vitamins, minerals, and antioxidants. It’s a wholesome, rustic dish that truly nourishes the body and soul.

Complete Recipe: One-Pot Chicken Sancocho

This recipe uses bone-in chicken, which is essential for creating a rich, flavorful broth. Do not substitute with boneless chicken unless you plan to use a high-quality store-bought chicken stock instead of water.

Yields: 6-8 generous servings
Prep time: 25 minutes
Cook time: 1 hour 30 minutes

For the Chicken and Broth Base:

• 2 tablespoons olive oil
• 3-4 pounds bone-in, skin-on chicken pieces (a mix of thighs, legs, and breasts works well)
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 4-6 cloves garlic, minced
• 1 large bunch fresh cilantro, stems and leaves separated, both chopped
• 2 teaspoons ground cumin
• 1 teaspoon Sazón seasoning with annatto (optional, for color and flavor)
• 10 cups water or low-sodium chicken broth
• Salt and freshly ground black pepper to taste

For the Hearty Vegetables:

• 2 large green plantains, peeled and cut into 1-inch rounds
• 1 pound yuca (cassava), peeled and cut into 2-inch chunks
• 1 pound potatoes (like Russet or Yukon Gold), peeled and cut into 2-inch chunks
• 3 ears of corn, shucked and cut into 2-inch rounds

Step-by-Step Instructions

Follow these detailed steps to build layers of flavor for an authentic-tasting Sancocho, all in one pot.

Step 1: Create the Sofrito and Brown the Chicken
In a large, heavy-bottomed pot or Dutch oven (at least 6-8 quarts), heat the olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Place the chicken in the pot, skin-side down, and sear for 4-5 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set it aside on a plate.

Step 2: Build the Flavor Base
Reduce the heat to medium. Add the chopped onion and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes, until softened and translucent. Add the minced garlic, the chopped cilantro stems (reserving the leaves for later), the ground cumin, and the optional Sazón seasoning. Cook for another minute until fragrant.

Step 3: The First Simmer (Creating the Broth)
Return the browned chicken pieces to the pot. Pour in the 10 cups of water or chicken broth, ensuring the chicken is mostly submerged. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 45 minutes. This step tenderizes the chicken and creates the rich, flavorful broth base.

Step 4: Add the Hearty Vegetables
After 45 minutes, add the heartiest vegetables to the pot: the green plantain rounds and the yuca chunks. These need the longest to cook. Bring the soup back to a simmer, cover, and cook for another 15 minutes.

Step 5: Add the Remaining Vegetables
Now, add the potato chunks and the corn rounds to the pot. Gently stir to submerge them. If the liquid level seems low, you can add another cup of water or broth. Cover and continue to simmer for another 25-30 minutes, or until all the vegetables are tender and can be easily pierced with a fork. The broth should have thickened naturally from the starches.

Step 6: Shred the Chicken
Carefully remove the cooked chicken pieces from the pot and place them on a cutting board to cool slightly. Once cool enough to handle, use two forks to shred the meat from the bones. Discard the bones and skin.

Step 7: Final Assembly and Seasoning
Return the shredded chicken to the pot. Stir in the chopped cilantro leaves. Let the soup simmer for a final 5 minutes for the flavors to meld. Taste the broth and season generously with salt and pepper until the flavors pop. Sancocho should be well-seasoned.

Nutrition Facts

Please note that these values are an estimate and will vary based on the specific cuts of chicken and serving size.

• Servings: 6-8
• Calories per serving (approximate): 550-650 kcal

This hearty stew is a well-rounded meal, providing an excellent source of protein, complex carbohydrates, fiber, potassium, and various vitamins.

Preparation Time

• Total Time: Approximately 1 hour 55 minutes
• Active Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes

How to Serve Sancocho Authentically

Serving Sancocho is a ritual in itself. It’s almost always served with a few key accompaniments on the side, allowing each person to customize their bowl.

• The Essential Sides:
  • White Rice: A scoop of simple, fluffy white rice is almost always served with Sancocho, either on the side or directly in the bowl to soak up the delicious broth.
  • Avocado Slices: Creamy, fresh avocado provides a wonderful cool contrast to the hot, savory stew.
  • Lime Wedges: A squeeze of fresh lime juice at the end brightens up all the rich, earthy flavors. This is a crucial final step for many.
• The Traditional Serving Style:
  • For a truly authentic family-style presentation, you can serve the Sancocho in two parts. The rich broth is ladled into individual soup bowls.
  • The tender chicken and hearty cooked vegetables are arranged on a large platter in the center of the table for everyone to pick from.
• Adding a Kick:
  • Ají or Hot Sauce: A small bowl of Colombian ají (a spicy, vinegary cilantro and onion salsa) or your favorite bottled hot sauce is a must-have on the table for those who like a bit of heat.

Additional Tips for Sancocho Success

These five tips will help you master the art of this one-pot wonder and ensure your Sancocho is as flavorful as possible.

1. Bone-In Chicken is Non-Negotiable.
I cannot stress this enough. The deep, rich flavor of a traditional Sancocho broth comes from the bones, collagen, and fat of the chicken slowly simmering. Using boneless, skinless chicken will result in a significantly less flavorful and thinner broth. Embrace the bone-in pieces!

2. Don’t Skimp on the Cilantro Stems.
Many people discard cilantro stems, but in stews like this, they are a powerhouse of flavor. They are more pungent and aromatic than the leaves and hold up beautifully during the long simmer. Add the stems with the sofrito and save the delicate leaves for the final burst of fresh flavor at the end.

3. The Order of Operations for Vegetables Matters.
The key to a Sancocho where every vegetable is perfectly cooked—not mushy, not raw—is adding them in stages based on their density. Tougher vegetables like green plantain and yuca need a longer cooking time, so they go in first. Softer vegetables like potatoes and corn go in later.

4. Embrace the Starch to Thicken the Broth.
Don’t be alarmed as your beautiful broth becomes thicker and slightly cloudy. This is not a clear consommé! The starches released from the yuca, plantain, and potatoes are what give Sancocho its characteristic hearty, comforting body. You can even help it along by gently mashing a few pieces of the vegetables against the side of the pot in the last 15 minutes of cooking.

5. Season Generously at the End.
Because the liquid reduces during the long simmer, it’s crucial to do your final, most important seasoning at the very end. Taste the broth after everything is cooked and the chicken is back in the pot. It will likely need a generous amount of salt to make all the deep, rustic flavors come alive.

Frequently Asked Questions (FAQ)

Here are the answers to some common questions about making this legendary Latin American stew.

1. What is the difference between Sancocho from different countries?
While the concept of a hearty meat and vegetable stew is similar, regional variations are distinct. For example, Dominican Sancocho de Siete Carnes is famous for using seven types of meat. Puerto Rican Sancocho often includes sofrito with ajíces dulces (sweet chili peppers) and can contain calabaza (West Indian pumpkin). This recipe is most similar to Colombian Sancocho, which prominently features chicken (or hen), corn, plantain, yuca, and lots of cilantro.

2. Where can I find yuca and plantains?
These ingredients are becoming increasingly common in major supermarkets. If you can’t find them in the regular produce section, check the international aisle. Your best bet is always a local Latin American or Caribbean grocery store, where you will find them in abundance. You can often find yuca already peeled and frozen, which is a great time-saver.

3. Can I make this with other meats?
Absolutely! Sancocho is incredibly versatile. You can make it with bone-in pork (like pork shoulder or ribs) or beef (like beef shank or short ribs). If using tougher cuts of meat like beef, you will need to increase the initial simmering time significantly (to 2-3 hours) until the meat is tender before adding any of the vegetables.

4. My Sancocho seems too thin. How can I thicken it?
The best way to thicken Sancocho is naturally. Use a wooden spoon to gently mash a few of the cooked potato and yuca chunks against the side of the pot. Stir them into the broth, and their starches will instantly thicken the stew. Let it simmer for another 5-10 minutes.

5. How do I store and reheat leftovers?
Sancocho is one of those magical dishes that tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a pot on the stovetop over medium-low heat until warmed through. Freezing is also an option, though the texture of the potatoes can change slightly upon thawing.

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