Description
Puerto Rican Sancocho is a hearty, traditional stew featuring a rich blend of beef, chicken, and a variety of root vegetables and plantains simmered to perfection. This comforting dish combines diverse flavors and textures, embodying the essence of Caribbean home cooking, perfect for family meals or gatherings.
Ingredients
Scale
Meats
- 1 lb beef stew meat
- 1 lb bone-in chicken thighs
Vegetables & Roots
- 2 yautÃa (taro root, peeled and cut into chunks)
- 1 lb yuca (peeled and cut into chunks)
- 2 green plantains (peeled and cut into chunks)
- 2 corn on the cob (cut into thirds)
- 2 cups calabaza (Caribbean pumpkin, peeled and diced)
- 2 potatoes (peeled and diced)
Liquids & Seasonings
- 8 cups chicken or beef stock
- 3 tbsp sofrito
- 1 tbsp adobo seasoning
- 1 packet sazón with annatto
Garnishes
- Fresh cilantro (chopped)
- Lime wedges
- Avocado slices
Instructions
- Season Meat: Season beef stew meat and bone-in chicken thighs evenly with adobo seasoning to infuse the meats with rich, savory flavors.
- Brown Meat: Heat oil in a large stockpot over medium-high heat and brown the seasoned meat on all sides until golden. Once browned, set the meat aside to retain those caramelized flavors.
- Sauté Sofrito and Add Sazón: In the same pot, sauté the sofrito for 2-3 minutes to release its aromatic blend. Then stir in the sazón packet and return the browned meat to the pot, mixing well.
- Add Stock and Simmer: Pour in 8 cups of chicken or beef stock, scraping the bottom of the pot to loosen any browned bits for added depth. Bring the mixture to a gentle simmer.
- Add Root Vegetables and Plantains: Add the yautÃa, yuca, and plantains to the pot. Allow them to cook for about 15 minutes, softening slightly before adding the remaining vegetables.
- Add Remaining Vegetables and Continue Cooking: Add the potatoes, calabaza, and corn pieces to the pot. Cover and let it simmer for 30-40 minutes until all the vegetables are tender and the chicken is cooked through, reaching an internal temperature of 165°F.
- Shred Chicken and Adjust Seasoning: Optionally, shred the chicken pieces for easier serving. Taste the stew and adjust seasoning as needed to enhance the overall flavor.
- Serve and Garnish: Serve the sancocho warm, garnished generously with chopped fresh cilantro, lime wedges, and avocado slices for a fresh, creamy contrast.
Notes
- Use bone-in chicken thighs for more flavor and tender meat.
- Ensure to peel and properly cut root vegetables to similar sizes for even cooking.
- Adjust sofrito and sazón quantities according to personal taste preferences.
- This stew is best enjoyed fresh but can be refrigerated for up to 3 days.
- For a vegetarian version, substitute meats with hearty vegetables or legumes and use vegetable stock.
- Check internal temperature of chicken with a meat thermometer to ensure safety.
