Dominican Republic / Main
Sancocho (Dominican Meat and Vegetable Soup)
Sancocho is popular in the Dominican Republic and called by many its national dish.
Ingredients
- orange, large; juiced1
- lemon juice, fresh1 tbsp
- parsley, curly; large stems removed1/4 bunch
- cilantro, large stems removed1/4 bunch
- oregano, fresh leaves2 tbsp
- garlic, minced2 clove
- salt
- black pepper, freshly ground
- chicken breast, about 500 g; boneless, skinless; cut into bite-size pieces1 lb
- oil, clear oil such as canola1 tbsp
- vegetable stock2 cup
- water4 cup
- white onion, medium; chopped1
- sweet potatoes, medium; peeled and cut into 1/2-inch chunks1
- potatoes, medium, for boiling; unpeeled; cut into bite-size chunks1
- plantain, green; peeled and sliced 1/2-inch thick; see notes1
- corn on the cob, quartered1 ear
- jalapeño or habanero, seeded and minced1
- salt, to taste
- pepper, to taste
- rice, hot cooked; optional
- hot sauce, optional but not recommended
- cilantro, chopped; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In bowl of a food processor or blender, combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined.
Pour mixture into a non-reactive bowl, add chicken and stir to combine.
Cover and refrigerate 1–2 hours.
Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally.
Add reserved marinade, vegetable stock and water to the pot, and bring to a boil.
Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper.
Bring back to a boil, reduce to low and cook partially covered for 1–1½ hours.
