Wash the chicken and all the vegetables separately (cut the ends of the vegetables).
Chop the vegetables into cubes or thin julienne, disinfect for 10 minutes.
Chop the onion into small cubes. Boil the chicken in the pot where you want to make the sancocho and add the onion, chicken broth, salt, and garlic.
Boil the potatoes separately; if you want to add corn, cook it along with the potatoes. Wait 10 minutes after putting the chicken to boil and add the chopped and disinfected vegetables.
Add salt to the cooking and wait 40 to 45 minutes until boiling point. Remove from heat and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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