Meyer Lemon Chicken And Vegetable Stew South American Style

Meyer Lemon Chicken And Vegetable Stew South American Style

Sancocho is a dish known throughout Central and South America. There are many different versions, from the classic Dominican dish made with many different kinds of meat, to beef in Venezuela and other variations Colombia and more. Our stew/soup uses chicken with luscious Meyer lemon, and the classic accompaniment of yuca, corn, veggies and seasonings. It’s a comfort food dish you’ll want to make it batches and freeze for later use.
Course Main Course, Main Dish, Soup
Cuisine Mexican, South American


  • 6 cloves garlic chopped
  • 1/4 cup dried oregano
  • 2 teaspoons salt divided
  • 2 Meyer lemons zest & juice
  • 8 chicken thighs skinless, bone-in
  • 1 tablespoon olive oil
  • 6 scallions chopped
  • 1 medium tomato chopped
  • 2 large carrots chopped
  • 1/2 pound yuca roots peeled & cut into 1 1/2-inch chunks
  • 2 green plantains peeled & cut into 1 1/2-inch chunks
  • 1 cup fresh cilantro chopped
  • 2 teaspoons cumin
  • 8 cups chicken stock
  • 1/2 pound potatoes peeled & cut into 1 1/2-inch chunks
  • 2 ears corn on the cob cut into quarter


  • Add the garlic, oregano, Meyer lemon zest and 1 teaspoon salt to a small bowl, and mash them together with a fork.
  • Squeeze the Meyer lemons over the chicken thighs, and then add the garlic/oregano mixture, aiming to coat the chicken on all sides.
  • Cover and set aside to allow the flavors to blend for about 15 to 20 minutes.
  • When it’s ready, heat 1 tablespoon of oil in a large pot – big enough for the soup.
  • Saute the scallions for 2 to 3 minutes, then add the chicken and the seasonings it’s been sitting in, browning the meat on all sides.
  • When it’s brown, set the meat aside for now, and add the chopped tomatoes and carrots to the pot, letting them cook for 2 to 3 minutes until softened, and scraping up anything from the pot into the mix.
  • Add the yuca and plantain, and continue to saute for a few minutes.
  • Add the chicken back into the pot along with the cumin, half the cilantro, and chicken stock. Stir to blend, and bring the mixture to a boil.
  • Reduce heat, and simmer on low for about 40 minutes, until the chicken is completely cooked.
  • After 40 minutes, adjust the salt if needed, and add the potatoes.
  • Cook for another 15 minutes, until potatoes are nearly done.
  • Add the corn, and cook for another 5 to 10 minutes until the corn is soft.
  • Serve topped with remaining fresh cilantro.


Note: Yuca is cassava, a root of a woody shrub that is a staple is much of the world.
Keyword Lemons, Meyer lemons
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