Ingredients
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9 cups water
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1 whole chicken
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2 plantains, peeled and cut into 2-inch pieces
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1 onion, chopped
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½ cup chopped fresh cilantro
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5 cloves garlic, chopped
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1 ½ teaspoons salt
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3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
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6 small red potatoes, quartered
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1 (15.25 ounce) can corn, drained
Directions
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Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
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Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Cook’s Note
For families like mine who don't eat leftovers, just turn them into Latin Chicken Pot Pie.
1. Preheat the oven to 425 degrees F (218 degrees C).
2. Drain sancocho broth and freeze for other chicken recipes (rice, soups, etc).
3. Mix together leftover chicken-yuca-potato mixture and 1 can condensed cream of mushroom soup in a large bowl until well combined. Scoop mixture into a 9-inch unbaked pie crust. Seal with another unbaked pie crust and cut 4 small slits at the top.
4. Bake in the preheated oven for about 40 minutes.
Leftover chicken skin, fat, and bones make amazing frozen chicken stock. Simmer 6 cups water, leftover chicken, 3 stalks celery, 2 carrots, 1 onion (halved), bouillon cube, and 1 bay leaf in a large stockpot over medium heat for 3 hours. Strain, freeze, and use for other recipes.
Nutrition Facts (per serving)
456 | Calories |
9g | Fat |
75g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 456 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 3g | 13% |
Cholesterol 50mg | 17% |
Sodium 469mg | 20% |
Total Carbohydrate 75g | 27% |
Dietary Fiber 5g | 19% |
Total Sugars 9g | |
Protein 21g | 41% |
Vitamin C 39mg | 43% |
Calcium 51mg | 4% |
Iron 2mg | 12% |
Potassium 1042mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.