Sancocho (Dominican Meat and Vegetable Soup)
Sancocho is popular in the Dominican Republic and called by many its national dish.
Source and licence
"Sancocho (Dominican Meat and Vegetable Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sancocho_(Dominican_Meat_and_Vegetable_Soup), revision 4525169), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sancocho_(Dominican_Meat_and_Vegetable_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525169
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Dominican Republic. Associated with Dominican Republic by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
- 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 notes)
- 1 ear corn, quartered
- 1 jalapeño or habanero chile, seeded and minced
- Salt to taste
- Pepper, to taste
- Hot cooked rice (optional)
- Hot sauce (optional but not recommended)
- Chopped cilantro (optional)
Method
- In bowl of a food processor or blender, combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined.
- Pour mixture into a non-reactive bowl, add chicken and stir to combine.
- Cover and refrigerate 1–2 hours.
- 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 1–1½ hours.