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Hearty & Flavorful Sancocho

Traditional Latin American stew packed with chicken drumsticks, fresh vegetables, and a vibrant sofrito base for a soul-warming, comforting meal perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup, Stew
Cuisine: Latin American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sofrito (Recaito)
  • 1 medium yellow onion
  • 1 medium green bell pepper
  • 1/2 cup fresh cilantro including some stems
  • 4 cloves garlic
  • 2 tbsp olive oil divided
For the Chicken and Stew
  • 3 lb chicken drumsticks skin removed
  • 1.5 tsp salt for seasoning chicken
  • 0.75 tsp black pepper freshly ground, for seasoning chicken
  • 0.5 cup tomato sauce
  • 1 tbsp adobo seasoning
  • 1 tbsp sazón with achiote
  • 1 tsp dried oregano
  • 2 bay leaves bay leaves
  • 8 cups chicken stock homemade or store-bought
Vegetables
  • 3 medium Yukon Gold potatoes diced
  • 1 lb yuca root peeled and chopped
  • 2 medium green plantain sliced into rounds
  • 2 cups calabaza pumpkin cut into pieces
  • 2 ears fresh corn on the cob cut into rounds
  • salt and black pepper to taste, for final seasoning
  • fresh cilantro for garnish
  • white rice optional, for serving

Equipment

  • Large Heavy-Duty Pot
  • Food Processor or Blender
  • Spoon

Method
 

  1. Step 1: Prepare the sofrito by blending yellow onion, green bell pepper, fresh cilantro (including some stems), garlic cloves, and 1 tablespoon olive oil in a food processor or blender until chunky and aromatic. Set aside ½ cup for the stew and freeze the rest for later use.
  2. Step 2: Heat remaining 1 tablespoon olive oil in a large heavy-duty pot over medium-high heat until shimmering.
  3. Step 3: Pat chicken drumsticks dry. Season generously with 1½ teaspoons salt and ¾ teaspoon freshly ground black pepper.
  4. Step 4: Brown the chicken in batches in the hot pot until golden on all sides. Remove and set aside.
  5. Step 5: Lower heat to medium and remove excess fat, leaving about 2 tablespoons in the pot. Add reserved ½ cup sofrito and sauté for about 2 minutes until fragrant.
  6. Step 6: Stir in tomato sauce, adobo seasoning, sazón with achiote, dried oregano, and bay leaves. Cook for about 1 minute, scraping browned bits from the bottom.
  7. Step 7: Pour in chicken stock and increase heat to high to bring to a rolling boil. Taste and adjust salt and pepper as needed.
  8. Step 8: Reduce heat to medium-low, return browned chicken to the pot, cover partially, and simmer gently for about 60 minutes until chicken is tender and falling off the bone.
  9. Step 9: Skim excess fat from the surface. Add diced potatoes, yuca root, plantain rounds, calabaza pumpkin pieces, and corn rounds. Add more chicken stock if needed to cover ingredients.
  10. Step 10: Cover pot partially again and simmer on low heat for about 30 minutes until vegetables are fork-tender but still hold shape.
  11. Step 11: Taste and adjust salt and pepper. Serve hot, garnished with fresh cilantro. Optionally serve with white rice to soak up the broth.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken stock or water if needed. Feel free to swap ingredients like meats, vegetables, and spices to suit your taste.