Colombian Chicken Sancocho
A vibrant one-pot chicken stew loaded with tender chicken, plantain, and potatoes in a ginger-cumin broth. Ready in 20 minutes—pure weeknight comfort.
- Total time
- 20 min
- Servings
- 4
- Calories
- 340
- Protein
- 32g
Ingredients
- 1.25 lb boneless chicken thighs, cut into bite-sized pieces
- 2 medium russet potato, cut into 1-inch chunks
- 1 medium plantain, cut into 1-inch rounds
- 5 cups chicken broth
- 1 tbsp fresh ginger, minced
- 1 tsp cumin
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium-high. Add chicken and cook, stirring occasionally, until no longer pink, ~4 minutes.
- 2
Add minced ginger and cumin, stirring constantly, until fragrant, about 30 seconds.
- 3
Pour in broth, then add potatoes and plantain. Bring to a boil, then reduce heat to medium and simmer uncovered for 12 minutes until vegetables are tender.
- 4
Taste and season with salt and pepper. Stir in cilantro.
- 5
Ladle into bowls and serve hot with lime wedges on the side if desired.
Tools you’ll need
- large pot (5-quart or bigger)
- wooden spoon
- knife and cutting board
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
