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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
