A thick, hearty stew of chicken and beef with root vegetables including yuca, yautia, plantains, and corn, seasoned with sofrito and cilantro.
Ingredients
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500g chicken thighs, bone-in
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500g beef stew meat
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2 ears corn, cut in pieces
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1 lb yuca, peeled and cubed
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1 lb yautia, peeled and cubed
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2 green plantains, peeled and cubed
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1 lb calabaza, cubed
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3 tbsp sofrito
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2 tbsp tomato sauce
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1 packet sazon
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10 cups water
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Cilantro, salt, pepper
Instructions
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1
Season chicken and beef with adobo, sazon, and salt. Let rest fifteen minutes.
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2
In a large caldero, heat oil and sear meat on all sides until browned. Add sofrito and tomato sauce, cook two minutes.
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3
Add water and bring to a boil. Reduce heat and simmer thirty minutes until meat is nearly tender.
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4
Add yuca, yautia, plantain, calabaza, and corn. Return to a boil then simmer twenty-five minutes.
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5
Cook until all root vegetables are tender and the broth has thickened from the starches.
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6
Adjust seasoning, add cilantro, and serve in large bowls with white rice on the side.
Did You Know?
Sancocho is the dish that all Puerto Rican political candidates must eat publicly at rallies to prove they are people of the pueblo.