Chicken & Root Veggie Sancocho
Colombian one-pot chicken stew with potatoes, yuca, and plantain—finished in 20 minutes with rotisserie chicken. Tangy, hearty, soul-warming comfort in a bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
comfortwholesomecolombianchickentendersoftweeknightcomfort-food-night
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 10 oz frozen yuca (cassava), thawed and cut into 1-inch chunks
- 1 medium plantain, peeled and cut into 1-inch rounds
- 6 cups chicken or vegetable broth
- ¼ cup cilantro, chopped
- 1 whole lime
Instructions
- 1
Bring broth to a boil in a large pot over high heat, about 2 minutes.
- 2
Add potatoes, yuca, and plantain. Simmer 12–15 minutes until vegetables are fork-tender.
- 3
Stir in shredded chicken and fresh cilantro. Warm through, 1 minute.
- 4
Squeeze lime over the pot. Season with salt and black pepper to taste.
- 5
Ladle into bowls and serve hot with extra lime wedges and cilantro on the side.
Tools you’ll need
- large pot (at least 5-quart)
- knife and cutting board
- wooden spoon
- ladle
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