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Prep 25 mins
Cook 1 hr 20 mins
The national dish of the Dominican Republic
Make and share this Sancocho recipe from Food.com.
- 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
- 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.
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.
This might be a very good soup recipe, but Dominican Sancocho itâ€™s NOT! As with many other dishes there are a lot variations on Sancocho but there are certain things a Sancocho must have: at least two meats (the full traditional recipe is seven meats), plantains, some type of yam (in the US many people use pumpkin which is easier to find), yucca, garlic, sweet potato and naranja agria (sour orange). Corn, carrots and green onion are variations that are not traditional. The traditional accompaniments are white rice, avocado slices and hot sauce. Looks like I should post my family recipe although I would have to write it down first.
Used your recipe as a blueprint for a Sancocho Siete Carnes, adding smoked bacon, salt pork, pork chops and sausage. I had never put cilantro or corn into a sancocho or used quite as much water -- all worked nicely and we got several good meals from it. Thanks for posting this hard-to-find recipe.