|Time||Marinade 2 hours|
Cook 2 hours
Sancocho, popular in the Dominican Republic, called by many its national dish.
Marinade and chicken:Edit
- 1 large orange, juiced
- 1 Tablespoon fresh lemon juice
- ¼ bunch curly parsley, large stems removed
- ¼ bunch cilantro, large stems removed
- 2 Tablespoons fresh oregano leaves
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 pound (about 500 g) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tablespoon clear oil, such as canola
- 2 cups vegetable stock
- 4 cups water
- 1 medium white onion, chopped
- 1 medium sweet potato, peeled and cut into ½-inch chunks
- 1 medium boiling potato, unpeeled and cut into bite-size chunks
- 1 green plantain, peeled and sliced into ½-inch thick slices (see Note)
- 1 ear corn, quartered
- 1 jalapeño or habanero chile, seeded and minced
- Salt and pepper, to taste
- Hot cooked rice, optional
- Hot sauce, optional
- Chopped cilantro, optional
- 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 to 1½ hours.
Tips, Notes, and VariationsEdit
- To serve, ladle soup into bowls and top with a small scoop of rice, if desired. Pass hot sauce and cilantro at the table.
- Because this soup has a long simmering time, choose an unripe green plantain rather than a ripe yellow or black-colored plantain, which has a softer texture.
- Each cook makes his own recipe for sancocho, combining root vegetables with different kinds of meat, some with up to seven meats.
- To make the soup even more authentic, add a small peeled cubed yuca root to the broth, along with the other vegetables.