Puerto Rican Chicken and Root Vegetable Soup (Sancocho)

By lorik

Ingredients

• 2 tbsp. canola oil
• 3 cloves garlic, crushed
• 1 large yellow onion, minced
• 1 plum tomato, cored, seeded, and finely chopped
• 10 cups chicken stock
• 8 sprigs cilantro
• 8 skinless chicken thighs
• 8 oz. red potatoes, peeled and cut into 1″ chunks
• 3 medium carrots, peeled and sliced crosswise
• 1 large green plantain, peeled and cut into 1″ chunks
• 2 oz. spaghetti, broken in half
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes. Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes. Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti. Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.