Sweet & Spicy Sancocho

Brown the chicken. Pat chicken dry. Season lightly with some of the salt and the black pepper (save the rest of the salt for the pot). Heat oil in a large pot over medium-high heat. Brown chicken 3 to 4 minutes per side until you get good color. Work in batches if needed. Transfer to a plate.

Build the base. Lower heat to medium. Add onion and bell pepper to the pot with a pinch of salt. Cook 5 minutes, scraping up browned bits. Add garlic and jalapeño and cook 30 seconds. Stir in tomato paste, cumin, smoked paprika, and oregano. Cook 1 minute to wake everything up.

Balance with sweetness. Stir in brown sugar (or honey) until it melts into the aromatics. This is the little trick that rounds out the heat and makes the broth taste deeper.

Simmer the chicken. Add broth, bay leaf, and the remaining salt. Return chicken to the pot, along with any juices. Bring to a boil, then reduce to a steady simmer. Cover and cook 25 minutes to get everything moving in the right direction. The chicken will finish cooking as the stew simmers. For doneness, you are aiming for 165°F in the thickest part and meat that pulls easily from the bone.

Add the dense veggies. Add yuca, carrots, corn, and the green plantain. Simmer partially covered for 15 minutes, then add potatoes and simmer 15 to 20 minutes more, until the yuca and plantain are fork-tender and the potatoes are just tender (not falling apart). If the stew gets too thick, add a splash more broth or water.

Let it get cozy. Simmer 5 to 10 minutes more to let everything mingle and the broth get a little body. If some plantain breaks down and thickens the broth, congratulations, you did it right.

Shred or keep it chunky. Remove chicken pieces. Shred meat and discard bones, or keep pieces whole if you like it rustic. Return meat to the pot. Taste the broth now that the starches have done their thing, and adjust salt and pepper.

Citrus finish. Turn off heat. Stir in orange juice, lime juice, and cilantro. Adding it off-heat helps keep the flavor bright and lively.

Serve. Ladle into bowls and finish with extra cilantro and lime wedges. I love this with rice on the side or tucked right under the stew like a cozy little blanket.