Recipe by Troy A. Hakala
The national dish of the Dominican Republic
Top Review by Rainbow - Chef 536866
The Dominican national dish is called 'La Bandera' and is the distinctive beans and rice. This recipe for sancocho is not the traditional one, but still qualifies as a simple variation and looks good. When I do mine, using chicken, I use beef broth to at least give a two meat flavor. I don't use carrots and do use celery.
- 1 1⁄2 lbs chicken
- 2 lbs yucca root, peeled and cut into 1 inch cubes
- 1 lb yam, peeled and cut into 1 inch cubes (optional)
- 2 large plantains, peeled and cut into 1 inch slices (not too ripe)
- 1 bunch green onion, coarsely chopped (white part only)
- 3 carrots, scrubbed and cut into bite size pieces
- 3 ears corn, cut into 1 inch pieces
- 1⁄2 cup cilantro, chopped (leaves and stems) or 1 leaf panamanian cilantro
- water or chicken broth
- salt & pepper
Directions See How It's Made
- Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
- Add enough water or chicken broth to cover.
- Bring to a boil, reduce heat, and simmer for 1 hour.
- Remove chicken, discard skin, and peel meat from the bones.
- Break the meat into fairly large pieces and return to the pot.
- Add corn, salt and pepper to taste.
- Simmer for about 20 minutes longer.