We loosely followed this SkinnyTaste recipe: https://www.skinnytaste.com/colombian-chicken-sancocho-8-pts/ First, based on our pantry we used 4 boneless, skinless chicken thighs and 3 skin-on drumsticks. Second, because the recipe did not specify the amount of water, we used 11 cups (4 cups no-salt chicken stock plus 7 cups hot water mixed with a modest amount of Better Than Bouillon chicken concentrate – approx. ½ tsp per cup). We also had only a frozen bunch of cilantro, so we added the entire amount directly to the broth along with the water. Second, for the vegetables, we used 1 medium yucca (peeled and cut into wedges), which we added with the spices; 2 moderately ripe plantains (cut into 1″ chunks), which we added after 15 mins; and 1 chayote (cut vertically and then each half cut into 9 pieces) and 1 cup corn kernels, which we added during the last 10 and 5 mins of cooking, respectively. For the spices we used 2 tsp ground cumin, ½ tsp ground coriander, ½ tsp allspice, and ¼ tsp ground Marash pepper, along with salt to taste (about 1 tsp). (Jan. 2022)
Cooking Adventures 