Caribbean Sancocho (Chicken & Root Vegetable Stew)
Paleo - AIP - Whole 30
Ingredients
- 3 lbs organic boneless chicken thighs or breasts
- 1 bunch fresh cilantro
- 3 cloves garlic minced
- 2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp ground turmeric
- 1 tsp Healthy Rican Sazón
- 2 tsp avocado or olive oil
- 8 cups homemade bone broth or 2 quarts store bought chicken broth
- 1 pc large onion
- 1.5 lbs yuca root (cassava) peeled or cut
- 2 pcs green plantains
- salt and pepper to taste
Instructions
- Cut the chicken into small pieces.
- Chop the cilantro, including the stems.
- In mortar and pestle, mince the garlic cloves. Add the cilantro and continue to mince together. Then add the salt, oregano, turmeric, and sazón, and mix well.
- In a large pot, add the oil and the herb and spice mixture on high heat, and allow to sizzle for 30 seconds. Add the chopped meat and mix well.
- Continue to stir on high heat for a minute or two. Add a bit of broth if it starts to stick. Bring to low and cover.
- In the meantime, chop the onion, add it to the chicken and mix well. Cover and continue to cook on low.
- Peel the plantains and yuca, and cut them into 1-2 inch pieces.
- Bring the heat back to high, and add the broth, plantain, and yuca. Continue to cook on high heat until it boils. After it boils, lower the heat to medium, cover, and simmer for 20 minutes until the yuca and plantain are tender enough to stick a fork in them easily.
- Turn off the heat. Enjoy right away, or allow it to sit and cool off for 10 minutes.
- Serve and top with a few fresh cilantro leaves if desired.