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