Hearty Dominican Sancocho
A rich and comforting Dominican stew featuring tender chicken, fresh cassava, plantains, and potatoes simmered in a flavorful broth with garlic, onions, and warm spices.
Ingredients
- 2 1/2 quarts water
- 1 tablespoon salt
- 1/4 cup chopped fresh cilantro
- 4 cloves garlic, crushed
- 6 pieces chicken leg quarters
- 2 plantains, peeled and cut into 6 pieces each
- 1 large onion, chopped
- 2 pounds potatoes, peeled and cut into chunks
- 4 pounds fresh cassava roots, peeled and cut into 6 pieces
- 2 tablespoons cooking oil
- 4 large onions, peeled and thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon mild paprika
- 1 teaspoon salt, or to taste
- 1 pound tomatoes, chopped
Instructions
- In a large pot, bring the water to a boil and add 1 tablespoon salt, crushed garlic, and chopped large onion.
- Add the chicken leg quarters and simmer uncovered for about 30 minutes, skimming any foam that forms on top.
- Meanwhile, in a skillet, heat cooking oil over medium heat and sauté the thinly sliced onions until translucent and golden.
- Add the chopped tomatoes, ground cumin, mild paprika, and a pinch of salt to the onions; cook until tomatoes break down and create a flavorful sauce, about 8-10 minutes.
- Add the sautéed onion and tomato mixture to the pot with the chicken.
- Add the peeled and cut cassava, plantains, and potatoes to the pot. Cover and simmer gently for 40-50 minutes, or until the vegetables and chicken are tender.
- Adjust seasoning with salt to taste, then stir in the chopped fresh cilantro just before serving.
- Serve hot, ladled into bowls with some broth, chicken, and vegetables in each serving.
