Sancocho (Dominican Meat and Vegetable Soup)
Sancocho is a Dominican soup that many people call the national dish. This version marinates chicken in orange juice, lemon juice, parsley, cilantro, oregano and garlic, then adds the leftover marinade to the broth so none of that flavor is lost. Choose an unripe green plantain, which holds its shape through the long simmer, while the sweet potato softens into the broth. Cooks vary the meats widely, and some use up to seven.
Instructions
Put the orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt and pepper in a food processor or blender. Process until the herbs are broken down and the mixture is well combined.
Pour the mixture into a non-reactive bowl and stir in the chicken. Cover and refrigerate for 1 to 2 hours.
Heat the oil in a large soup pot over medium heat. Lift the chicken out of the marinade with a slotted spoon, keeping the marinade, and put the chicken in the pot. Cook, stirring now and then, until the chicken turns opaque.
Pour in the reserved marinade, the vegetable stock and the water. Bring the pot to a boil.
Add the onion, sweet potato, potato, plantain, corn, chile, and salt and pepper to taste. Bring back to a boil.
Turn the heat to low and cook with the lid partly on for 1 to 1½ hours, until the vegetables are tender.
Ladle into bowls and top with a small scoop of rice if you like. Serve with chopped cilantro, and hot sauce at the table for those who want it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
