Sancocho de Pollo (Chicken Stew)
A hearty Puerto Rican stew with tender chicken, root vegetables, and aromatic herbs, simmered to perfection. This puerto rican-inspired soups ready in about 70 minutes pairs medium, cubed potatoes, cubed yautia, sliced plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb, bone-in skin-on (thighs/drumsticks) chicken pieces
- 2 medium, cubed potatoes
- 1 cup, cubed yautia
- 2, sliced plantains
- 1 medium, sliced onion
- 3 cloves, minced garlic
- 2, diced tomatoes
- 4 cups chicken broth
- 2 tbsp, chopped cilantro
- 1, sliced (optional) scotch bonnet pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat 1.5 lb chicken pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp oil in a large pot over medium-high heat.
- Step 2: Add chicken and brown on all sides for 8 minutes total; remove and set aside.
- Step 3: Add 1 medium sliced onion and 3 minced garlic cloves to the pot; cook for 3 minutes until fragrant.
- Step 4: Stir in 2 diced tomatoes and cook for 2 minutes until they break down.
- Step 5: Return chicken to the pot, add 4 cups chicken broth, 2 medium cubed potatoes, 1 cup cubed yautia, and 2 sliced plantains. Bring to a simmer.
- Step 6: Cover and simmer on low heat for 45 minutes until chicken is cooked through and vegetables are tender.
- Step 7: Stir in 2 tbsp chopped cilantro and 1 sliced scotch bonnet pepper (if using); simmer for 5 more minutes.
- Step 8: Adjust seasoning with salt and pepper. Remove scotch bonnet pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sancocho de Pollo (Chicken Stew) take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sancocho de Pollo (Chicken Stew)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, cubed potatoes from drying out.
Can I substitute ingredients in Sancocho de Pollo (Chicken Stew)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sancocho de Pollo (Chicken Stew) for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sancocho de Pollo (Chicken Stew)?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
