Tostones
Crisp, twice-fried green plantains
25 minutes · 4 servings
Green plantain · Mains
Chicken sancocho
A plantain and root-vegetable stew
This approachable chicken version brings green plantain, yuca, squash, and corn together in a generous pot of broth. Sancocho varies widely between homes and regions.
Let’s make it.
Brown the chicken
Heat oil in a large heavy pot. Brown the chicken in batches; it does not need to be cooked through at this stage. Transfer to a plate.
Build the broth
Soften onion in the same pot for 5 minutes. Add garlic and oregano. Return chicken and pour in the water or broth.
Simmer
Bring to a boil, then simmer gently for 20 minutes. Skim the surface as needed.
Add vegetables
Add yuca, plantain, and corn. Simmer for 20 minutes. Add squash and cook another 15–20 minutes, until the vegetables are tender and the chicken reaches 165°F (74°C).
Adjust
Remove any bones before serving if preferred. Mash a few squash pieces into the broth to thicken it. Season to taste.
Serve
Ladle into bowls with cilantro and lime alongside.
A little kitchen wisdom
- Use commercially sold edible yuca; peel fully and cook thoroughly.
- Keep the pieces large enough to survive the simmer.
- This is a chicken variation, not a claim to a single definitive sancocho recipe.
Need a hand getting started? Read how to peel a plantain and our cooking guide.
Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.
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