Sancocho

Ingredients

2 pounds bone-in chicken pieces (such as thighs, drumsticks, or a whole chicken cut into pieces)
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
4 cups chicken broth
2 cups water
1 large yucca (cassava), peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 ears of corn, cut into 2-inch pieces
1 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1-2 green plantains, peeled and cut into chunks (optional)
Lime wedges (for serving)

Instructions

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown on all sides.

Remove the chicken from the pot and set aside.

Prepare the Base

In the same pot, add the chopped onion, minced garlic, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.

Stir in the chopped tomatoes and cook for another 2 minutes.

Add Broth and Simmer

Return the browned chicken to the pot. Add the chicken broth and water. Bring to a boil.

Reduce the heat to low, cover, and simmer for about 30 minutes.

Add Vegetables

Add the yucca, potatoes, and corn to the pot. If using plantains, add them as well.

Stir in the ground cumin, paprika, dried oregano, black pepper, and salt.

Continue to simmer until the vegetables are tender and the chicken is cooked through, about 30-40 minutes.

Finish

Stir in the chopped cilantro and adjust seasoning if needed.