Sancocho

Name: Sancocho
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Yield: 8 servings
Cuisine: Dominican
Ingredients: 1kg chicken pieces, bone-in; 2 ears corn, cut into rounds; 1 green plantain, peeled and chunked; 1 ripe plantain, peeled and chunked; 250g yuca, peeled and cubed; 250g yam, peeled and cubed; 250g auyama (calabaza squash), cubed; 2 potatoes, cubed; 1 large onion, diced; 6 cloves garlic, minced; 1 green bell pepper, diced; 1 bunch cilantro, chopped; Juice of 3 sour oranges or limes; 2 tbsp vegetable oil; Salt and pepper; 3 liters water

Sancocho (san-KO-cho)

Seven-Meat Hearty Stew

⏱ Prep Time 2 hours 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 504 kcal

A rich, thick stew made with multiple root vegetables, corn, and chicken simmered with fresh herbs and citrus, considered the national dish of the Dominican Republic.

Nutrition & Info

Protein 38.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot cutting board sharp knife wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: fresh cilantro, lime wedge

Accompaniments: white rice, avocado slices

Ingredients

1kg chicken pieces, bone-in
2 ears corn, cut into rounds
1 green plantain, peeled and chunked
1 ripe plantain, peeled and chunked
250g yuca, peeled and cubed
250g yam, peeled and cubed
250g auyama (calabaza squash), cubed
2 potatoes, cubed
1 large onion, diced
6 cloves garlic, minced
1 green bell pepper, diced
1 bunch cilantro, chopped
Juice of 3 sour oranges or limes
2 tbsp vegetable oil
Salt and pepper
3 liters water

Instructions

1
Season chicken with garlic, sour orange juice, salt, and pepper. Let marinate thirty minutes while preparing vegetables.
2
Heat oil in a large stockpot. Brown chicken pieces on all sides until golden, about five minutes per side.
3
Add onion, bell pepper, and half the cilantro. Cook three minutes until softened and fragrant.
4
Add water and bring to a boil. Add yuca and yam first since they take longest to cook, about fifteen minutes.
5
Add corn, green plantain, potatoes, and squash. Simmer thirty minutes until all vegetables are tender.
6
Add ripe plantain in the last ten minutes. Season to taste and serve hot, garnished with remaining cilantro.

💡

Did You Know?

In the Dominican Republic, sancocho is considered a cure for hangovers and is often served after late-night celebrations.

Chef's Notes

Equipment Tips

large stockpot
cutting board
sharp knife
wooden spoon

Garnishing

fresh cilantro, lime wedge

Accompaniments

white rice, avocado slices

The Story Behind Sancocho

Sancocho is the undisputed king of Dominican cuisine, a dish that brings families together every Sunday across the island. Its roots blend Taino indigenous cooking traditions with Spanish colonial influences, creating a stew that tells the story of Dominican identity. The dish varies by region and family, with each household claiming their version is the authentic one. During national holidays and political gatherings, enormous pots of sancocho feed entire communities.

🕐 Traditionally enjoyed sunday family lunch and holidays 📜 Origins: Taino and Spanish colonial fusion

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