SANCOCHO DE POLLO (Chicken Stew) | Delish D'Lites | Puerto Rican Dishes

Season the chicken on the bone with the spice blend.

Add achiote oil to the chicken to coat it fully with spices.

In a heavy Dutch oven, brown the chicken in more achiote oil for a few minutes and set aside.

In the same pot, add bacon, Sofrito, and tomato sauce, stirring to make it fragrant.

Add chicken broth to the pot and bring to a boil.

Once boiling, add the browned chicken back into the pot.

Add bay leaves, cilantro, and hearty root vegetables (excluding pumpkin and corn).

Cook the stew for 30 minutes.

After 30 minutes, add pumpkin and corn to the pot.

Season with powdered chicken bouillon and let cook for another 15 minutes.

Mash some of the root vegetables to thicken the broth and add back into the stew.

Garnish with fresh cilantro before serving.

Serve the Sancocho de Pollo with white rice and avocado.

Equipment Needed

Dietary

Allergens