Latin American 90 min

Sancoche Venezolano

Name: Sancoche Venezolano
Total time: 90 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs mixed bone-in chicken thighs and drumsticks; 2 ears corn, each cut into 4 rounds; 2 yuca (cassava) root pieces, peeled and cut into chunks; 2 plantains, yellow-ripe, cut into rounds; 2 large potatoes, peeled and quartered; 2 carrots, cut into large chunks; 1 large white onion, quartered; 6 cloves garlic, smashed; 4 stalks cilantro, plus more fresh for serving; 2 tablespoons vegetable oil; Salt and cumin to taste; Avocado and white rice for serving

comfort-foodgluten-freedairy-free

Ingredientsfor 2

440

Cal

32g

Protein

52g

Carbs

12g

Fat

12 lbs mixed bone-in chicken thighs and drumsticks
22 ears corn, each cut into 4 rounds
32 yuca (cassava) root pieces, peeled and cut into chunks
42 plantains, yellow-ripe, cut into rounds
52 large potatoes, peeled and quartered
62 carrots, cut into large chunks
71 large white onion, quartered
86 cloves garlic, smashed
94 stalks cilantro, plus more fresh for serving
102 tablespoons vegetable oil
11Salt and cumin to taste
12Avocado and white rice for serving

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Instructions

1
In a large pot, heat oil over medium-high heat and lightly brown the chicken pieces on all sides, about 4 minutes. Add onion and garlic and cook 2 minutes until fragrant.
2
Add 8 cups of water and bring to a boil, skimming any foam. Add cilantro stalks, salt, and cumin. Reduce to a steady simmer and cook for 30 minutes.
3
Add yuca, carrots, and corn rounds. Simmer 20 minutes. Add potatoes and plantain rounds and cook 20 more minutes until everything is completely tender and the yuca is soft and slightly translucent.
4
The broth should be richly flavored and slightly thickened from the starch of the root vegetables. Taste and adjust salt. Serve in deep bowls with white rice on the side, sliced avocado, and fresh cilantro. The components are eaten together — rice added to the bowl, avocado on top.