Recipe

Sweet & Spicy Sancocho

A cozy Latin-inspired stew with tender chicken, root veggies, and a bright citrus finish that wakes everything up.

By Matt Campbell

•

4.8

A steaming bowl of sancocho stew with chicken, yuca, plantain, corn, and a wedge of lime on a wooden table

Sancocho is the kind of stew that makes the whole house smell like you have your life together, even if your kitchen looks like a root vegetable tornado hit it. It is a hearty, slow-simmered pot of meat and starchy goodness, and what shows up in the pot depends on where you are eating it and who is cooking. My take keeps the soul of the dish but adds a little friendly chaos: a sweet and spicy backbone plus a citrus-kissed finish that makes every spoonful feel brighter and more alive.

Here is the vibe: cozy broth, tender chicken, soft yuca, and plantain that melts into the soup like it was born to be there. Then we hit it with orange and lime at the end, so the whole pot tastes like it just sat up straighter. It is weeknight-friendly if you prep a few things ahead, and it is absolutely the move for Sunday dinner when you want leftovers that get even better.

A large pot of sancocho simmering on a stovetop with visible corn rounds and chunks of yuca

Why It Works

Big flavor, low drama: We build the base with bold aromatics, warm spices, and a simple sweet heat combo that tastes like it took hours of babysitting.
Starch does the thickening: Yuca and plantain naturally give the broth body, so you get that rich, stew-y texture without flour or fuss.
Citrus at the end: Orange and lime added off-heat helps keep the flavor bright and fresh.
Flexible pot: Swap in pork, add pumpkin or calabaza, or use what is in the crisper. Sancocho is a “use what you have” champion.

Pairs Well With

Storage Tips

Refrigerate: Cool sancocho quickly, then store in airtight containers for up to 4 days. The broth will thicken as the starches settle in. That is a feature, not a bug.

Freeze: Freeze up to 3 months. For best texture, freeze in single portions. Yuca and potatoes can soften a bit after freezing, but the flavor stays excellent.

Reheat: Warm gently on the stovetop over medium-low, adding a splash of water or broth to loosen. Tip: Add a fresh squeeze of lime after reheating to bring the citrus back to life.

Common Questions

What is sancocho, exactly?

Sancocho is a hearty stew popular across many Latin American and Caribbean cuisines. It usually includes meat, a mix of root vegetables or starches, and a savory broth built from aromatics. The exact mix changes by region and by whoever is holding the spoon. For example, Dominican-style sancocho often leans into multiple viandas (like yuca and plantain), while Colombian versions can vary by region and might feature different meats and tubers.

Can I make this in a slow cooker?

Yes. Brown the chicken first if you can, then cook on low for 6 to 8 hours or high for 3 to 5 hours, until the yuca and plantain are fork-tender. Yuca and plantain can be stubborn depending on age and how thick you cut them, so let tenderness be the boss. If you are worried about potatoes getting too soft, add them for the last 2 to 3 hours on low (or last 60 to 90 minutes on high). Stir in citrus off-heat right before serving.

How spicy is it?

As written, it is a gentle, cozy heat. If you want more punch, add an extra jalapeño, a pinch of cayenne, or a hotter pepper like serrano. If you want it mild, skip the jalapeño and use smoked paprika only.

What if I cannot find yuca?

Use extra potatoes plus one of these: taro, parsnips, or sweet potato. The stew will taste a little different, but it will still hit the same comforting notes.

Should I remove the chicken skin?

For a cleaner broth, yes. For maximum flavor, brown skin-on pieces and skim fat later. Either way works. Taste as you go and do not apologize to anyone.

Any tips for yuca?

Yes. Peel it well, and if you see a tough fibrous core, cut it out and discard it. Also, make sure yuca is fully cooked. It should be completely tender, not even a little resistant in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven (6 to 8 quarts)
Cutting board and sharp knife
Wooden spoon
Citrus juicer or reamer (optional but nice)
Ladle

I love soups that feel like they are doing the most with the least. Sancocho is that friend. The first time I made a big pot, I was trying to clean out a random assortment of roots and half-forgotten citrus. I expected “fine.” What I got was a stew that tasted like a hug that learned how to salsa dance. The sweet heat made it cozy, and the orange and lime at the end made me stop mid-bite and rethink my whole “stews are boring” phase.

Sweet & Spicy Sancocho

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 6

Ingredients

Meat and broth

2 pounds bone-in chicken thighs and drumsticks (skin removed, optional)
1 tablespoon neutral oil (avocado, canola, or vegetable)
8 cups low-sodium chicken broth, plus more as needed
1 teaspoon kosher salt, divided, plus more to taste
1 bay leaf

Aromatics and flavor

1 large yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 jalapeño, sliced (seeded for less heat)
2 tablespoons tomato paste
1 tablespoon brown sugar or honey
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper

Veggies and starch

1 pound yuca (cassava), peeled and cut into 1 to 1 1/4-inch chunks (remove and discard the fibrous core if needed)
2 medium russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
2 carrots, sliced thick
2 ears corn, cut into 2-inch rounds
1 green plantain, peeled and cut into chunks

Citrus finish and serving

1/3 cup fresh orange juice (about 1 to 2 oranges)
2 tablespoons fresh lime juice (about 1 lime), plus wedges for serving
1/3 cup chopped cilantro, plus more to top

Optional: Hot sauce at the table, sliced avocado, cooked white rice for serving, and a handful of sliced scallions (if you want extra herby lift).

Instructions

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.

A close-up of a bowl of sancocho being topped with chopped cilantro and a squeeze of lime

Nutrition information is estimated.

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