Food recipe

Beets & Bones Owner Shares His Favorite Winter Comfort Food Recipe: Chicken Sancocho

Comfort food cravings are stronger than ever as we bury ourselves for the winter, but after weeks of rejoicing over the festive season, many people are also looking for healthy options.

Nick Zotos of Clayton’s Beets & Bones has a dish that can do both. His chicken sancochoan American version of the traditional Latin American soup sancocho de pollo, packed with flavor and healthy vegetables and starches that will keep you satisfied when the temperatures drop. “It sticks to your bones,” Zotos says. “It really is a balanced and satisfying dish. It is a heritage food that gives you a feeling of comfort when you eat it.

The special ingredient that brings it all together? Culantro. Think of it as a close cousin to cilantro, without worrying about the soapy taste. Zotos sources this herb locally at the Global Foods Market in Kirkwood.

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Chicken sancocho | For 1

  • 8 ounces Chicken breast
  • 2 tablespoons extra virgin olive oil
  • 2 cups Orange juice
  • ¼ cup and 1 teaspoon cumin
  • 2 tablespoons Oregano
  • 1 tablespoon and 1 teaspoon salt
  • 2 tbsp freshly chopped Garlic
  • 1 medium Yam
  • ½ tbsp chipotle powder
  • ⅛ cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground pepper
  • ½ ripe plantain
  • ¼ cup corn
  • ¼ cup Black beans
  • ½ cup diced Red bell pepper
  • 1 cup quinoa
  • 1 cup lacinato cabbage
  • 3 cups chicken bone broth
  • ¼ culantro

Preparation | Marinate the chicken overnight in the refrigerator in 1 tbsp olive oil, orange juice, ¼ cup cumin powder, oregano, salt and fresh minced garlic. Bake at 375 degrees for 20-25 minutes.

Dice the sweet potato and toss with the chipotle powder, brown sugar, apple cider vinegar, 1 tsp salt and pepper. Roast at 425 degrees until tender for 15-18 minutes.

Peel and cut the plantains diagonally ½ inch thick and sprinkle with cumin. Lightly oil the sauté pan and heat until the oil sizzles slightly; then add the plantain and cook until lightly browned and caramelized. Remove from skillet and set aside.

Heat the remaining ingredients in this order: corn, black beans, plantain, marinated chicken, red pepper, roasted sweet potato, quinoa and lacinato kale. Add the chicken bone broth and culantro. Once the broth is hot, serve.

Looking for more ways to start a healthier year? Beets & Bones offers one, three, five and seven day juice cleanse packages perfect for beginners. Learn more about