Puerto Rican Sancocho (Meat and Root Vegetable Stew)

Servings 6

2 lbs chicken thighs cut into pieces boned or deboned
1 lb stew beef
2 tbsp Healthy Rican Adobo
2 tbsp avocado oil or cooking oil of choice
4 tbsp sofrito (blended onions, peppers, cilantro, and garlic) or Healthy Rican Sofrito (rehydrated with water)
1 tbsp Healthy Rican Sazón
2 cups organic tomato sauce
2 cups chicken broth
2 cups stuffed green olives optional
2 pcs yuca/cassava roots peeled and cut into 2-inch pieces
2 pcs malanga roots peeled and cut into 2-inch pieces
2 pcs green bananas or green plantains peeled and cut into 2-inch pieces
3 pcs corn on the cob cut into 1- or 2-inch pieces
3 pcs large carrots peeled and chopped
celery root chopped, optional

Chop the meats into 2-inch chunks or smaller if desired and marinate with the adobo.
In a large pot, over low-to-medium heat, combine the oil, sofrito, chicken, and beef, and stir until the meat is brown on all sides. Add a bit of broth if the meat starts to burn or stick to the bottom.
Add the sazón, tomato sauce, broth, green olives, and all the root vegetables, including the green bananas, plantains, carrots, and corn.
Add additional broth or water if needed until everything is covered.
Bring to a boil. Lower to a simmer and cover for 30 minutes.
Uncover and simmer for 20 - 30 minutes or until the stock has reduced, the meat is tender, and the vegetables are soft.
Serve and sprinkle cilantro on top if desired.
Can be served with rice or on its own as a hearty soup. Enjoy!!