Sunday Sancocho Chicken Stew with Corn

Add the minced garlic and ground cumin, stirring for 1 minute until fragrant.

Add the diced tomatoes and cook down, stirring occasionally, until they break into a thick, jammy sauce — about 10 minutes. This is your hogao, the soul of sancocho.

Season the chicken thighs generously with salt and black pepper. Nestle them into the hogao, turning to coat each piece.

Let the chicken sear undisturbed for 3-4 minutes per side until golden. Pour in the 8 cups of water and bring to a gentle boil.

Reduce heat to a steady simmer. Skim any foam that rises to the surface. Partially cover and let cook for 25 minutes until chicken is almost tender.

Add the quartered potatoes and chunked carrots. Continue simmering, partially covered, for another 15 minutes until vegetables are nearly fork-tender.

Remove from heat. Add the fresh cilantro and squeeze in the lime juice. Taste and adjust salt if needed. Let rest for 5 minutes before serving — the flavors marry beautifully as it sits.

Ladle the sancocho into deep bowls, making sure everyone gets chicken, potatoes, carrots, and corn. Serve with white rice and slices of avocado on the side. ¡Buen provecho!