In a large pot, heat the vegetable oil over medium heat. Sauté the chopped onion, garlic, and green onions until fragrant and slightly softened, about 3 minutes. Add the chopped tomato, cumin, and paprika, stirring well. Cook for another 2–3 minutes until the mixture forms a rich base for the stew.

Add the chicken or beef pieces to the pot, ensuring they are coated in the aromatic mixture. Cook for 5 minutes, turning occasionally, to lightly brown the meat. Season with salt and black pepper to build depth in flavour.

Pour in the broth, ensuring the meat is fully submerged. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavours to meld.

Add the green plantain and yucca chunks to the pot. Stir gently to combine. These starchy components will thicken the stew slightly as they cook. Simmer for 15 minutes, ensuring the heat remains low to avoid breaking apart the vegetables.

Next, add the potatoes, carrot, and corn pieces to the pot. Stir carefully to ensure even cooking. Adjust the seasoning with additional salt or pepper as needed. Simmer for another 15 minutes, or until the vegetables are tender but not mushy.

Add the ripe plantain slices and half of the chopped cilantro. Stir gently and simmer for 10 more minutes. The ripe plantain adds a subtle sweetness that balances the dish’s savoury notes.

Taste the stew and adjust the seasoning one final time. If the broth is too thick, add a splash of hot water to achieve your desired consistency. Allow the stew to simmer for 5 minutes to blend the flavours fully.

To serve, ladle the sancocho into deep bowls, ensuring each portion has a generous mix of meat, vegetables, and broth. Garnish with the reserved chopped cilantro and serve with lime wedges on the side. Encourage diners to squeeze fresh lime juice over their bowls for a zesty finish. Pair with white rice or avocado slices for a complete meal.