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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.
Print Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins

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.