Chicken Sancocho

Ingredients

• 500 g Chicken Thigh
• 250 g Yuca
• 2 pcs Potato
• 1 pcs Green Plantain
• 1 pcs Corn
• 3 pcs Scallion
• 2 pcs Tomato
• 4 pcs Garlic
• 1 tsp Cumin
• 1 pcs Bay Leaf
• 12 g Cilantro
• 1 pcs Lime
• 1 pcs Avocado
• 1 tbsp Vegetable Oil
• 1.1666666666666667 tbsp Kosher Salt
• 0.75 tsp Black Pepper
• 1.5 l Water

Method

1. Peel and cut {yuca}, {potato}, and {green_plantain} into large chunks, cut {corn} into rounds, thinly slice {scallion}, finely dice {tomato}, mince {garlic}, roughly chop {cilantro}, cut {lime} into wedges, and slice {avocado} if using.
2. Pat {chicken_thigh} dry so it browns well, then season all over with {kosher_salt} and {black_pepper}. Heat a large pot over medium-high heat with {vegetable_oil} and sear the chicken without crowding for several minutes per side until deeply golden.
3. Lower to medium heat, add {scallion}, {tomato}, and {garlic} to the same pot with a pinch of {kosher_salt}, then sweat until softened. Add {cumin} and bloom briefly until fragrant, scraping up the browned bits so the base turns jammy and aromatic.
4. Return {chicken_thigh} to the pot, then add {water}, {bay_leaf}, {green_plantain}, and {corn}. Bring to a gentle boil over medium-high heat, skim if needed, then lower to medium-low and simmer until the broth looks cloudy and the chicken starts to turn tender.
5. Add {yuca} and {potato} with another pinch of {kosher_salt}, keeping the pot at a gentle simmer so the broth stays clear. Cook until the roots are tender and one piece of {potato} can be crushed against the side to lightly thicken the soup.
6. Taste the broth and adjust with {kosher_salt} and {black_pepper}. Stir in most of the {cilantro} off the heat for a fresh finish, then let the soup sit briefly so the flavors settle.
7. Ladle the hot soup into bowls, top with the remaining {cilantro}, and serve with {lime} for squeezing over. Add {avocado} on the side if using for cool contrast.