By PAOLA GARCIA | November 01, 2021

When it comes to any conversation about Dominican cuisine, it is not a legit one without the mention of Sancocho. It is at or near the top of all Dominican foods and is considered a huge part of our national heritage. Sancocho is often a meal of choice for family dinners or other social gatherings.

Sancocho is a hearty, healthy Dominican soup traditionally made up of seven different types of meat with vegetables. However, for this recipe, we will only be using chicken as our meat of choice. This is one of the reasons why Sancocho is so popular, its versatility. Depending upon the cook or region of the Dominican Republic you will find it made many different ways with varying ingredients.

Although my version of Sancocho is a bit less complicated than some other recipes it's fun, faster, easy to make, and satisfyingly delicious. After only one bowl of this great soup, your appetite will thank you!

INGREDIENTS

1 whole chicken   1 bottle of Lawry's Herb & Garlic w/ Lemon Juice Marinade   2 auyama   2 yucca  
2 plantain   2 cobs of corn   2 carrots   2 sticks of celery   1 onion   1 green pepper  
2 chicken bouillon cubes   1 head of garlic   2 tsp. Goya seasoning   2 tsp. of olive oil  

INSTRUCTIONS

1. Cut chicken into thick slices and chunks.


2. Thoroughly wash chicken with lemon juice, vinegar and cold water.


3. Combine chicken in a container with the Lawry's Marinade and marinate for at least 4 hours. Marinating overnight is highly recommended though.


4. Once the chicken is done marinating, place it and the olive oil in an extra large pot. Cover and cook on low for 30 minutes, remove and set aside.


5. Add water to the pot. Make sure that it's enough to fully submerge your chicken.


6. Add the onion, green pepper, garlic, bouillon cubes, and Goya seasoning to the water. Mix, cover and simmer for 90 minutes.


7. While the pot's current contents are brewing, prepare the vegetables. Slice up the celery, carrots and auyama. Cut the corn into thirds. Peel and slice up the yucca and plantain.


8. After the 90 minutes are up, remove the onion, green pepper, garlic, and any oil that may have risen to the top of the water.


9. Add in the vegetables and cook on high for 20 minutes.


10. Lower the pot's temperature to low and remove the auyama which should now be very soft.


11. Liquefy the auyama with a little of the pot's broth and place it and the chicken back into the pot, stir and cover. Add more water if needed as well as extra seasoning to your tastes.


12. Cook an extra 30 minutes on medium or until the Sancocho is consistant and the chicken and vegetables are properly cooked through. Eat alone as a meal or serve with rice. Serves 6-8.

• Note: If you are unable to get all these ingredients it's ok. Cook with what you can get. Remember, Sancocho is a very versatile dish.

Enjoy!

paola@dominicansoul.com