Can I make this sancocho with other meats?
Yes, while this recipe is for Sancocho de Gallina (chicken), sancocho can be made with various meats like beef, pork, or a combination of several.
LUNCH
Dominican Sancocho de Gallina with Yuca and Plantains
This hearty Dominican Sancocho de Gallina is a comforting chicken stew brimming with root vegetables like yuca and plantains. It's a flavorful and satisfying meal, perfect for a family lunch.
HOW TO MAKE IT
Let's cook.
01
Season chicken thighs with salt and black pepper.
02
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs, skin-side down, for 5-7 minutes until golden brown. Flip and sear for another 3-5 minutes. Remove chicken and set aside.
03
Add chopped onion to the pot and cook over medium heat for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04
Return chicken to the pot. Add diced calabaza, yuca, green plantains, chicken broth, and dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until chicken is cooked through and vegetables are tender.
05
Remove chicken from the pot, shred the meat from the bones, and discard bones and skin. Return shredded chicken to the pot.
06
Mash some of the yuca and plantains against the side of the pot with a spoon to slightly thicken the stew.
07
Stir in fresh cilantro and adjust seasoning with additional salt and pepper if needed. Serve hot.
About This Recipe
This hearty Dominican Sancocho de Gallina is a comforting chicken stew brimming with root vegetables like yuca and plantains. It's a flavorful and satisfying meal, perfect for a family lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the chicken in a little lime juice and adobo seasoning for at least 30 minutes before searing. If you prefer a thicker stew, you can remove about 1 cup of the cooked yuca and plantains, mash them thoroughly, and then stir them back into the pot.
Easy Substitutions
You can use boneless, skinless chicken thighs or breasts, adjusting cooking time accordingly. Malanga or potato can be substituted for yuca. Yellow plantains can be used for a slightly sweeter stew. A pinch of saffron can be added for color and flavor.
Storage & Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if it's too thick.
Serving Suggestions
Serve this Dominican Sancocho de Gallina hot with a side of white rice, sliced avocado, and a squeeze of fresh lime juice. A dollop of hot sauce or a side of pique (Dominican hot sauce) can add a welcome kick.
Common Mistakes
Overcooking the chicken can make it dry; ensure it's just cooked through before shredding. Not mashing some of the root vegetables will result in a thinner stew; don't skip this step if you prefer a thicker consistency. Forgetting to adjust seasoning at the end can leave the stew bland; always taste and adjust before serving. Cutting vegetables too small can cause them to disintegrate; aim for substantial chunks.
Frequently Asked Questions
What is yuca?
Yuca, also known as cassava or manioc, is a starchy root vegetable common in Caribbean and Latin American cuisine. It has a mild flavor and a texture similar to potato when cooked.
Can I freeze sancocho?
Yes, sancocho freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
MORE TO KNOW
Sancocho is a staple in Dominican cuisine, often served for special occasions or as a comforting family meal. The key to a great sancocho is the variety of root vegetables, which contribute to its rich texture and flavor. The mashing of some of the cooked yuca and plantains directly in the pot helps to naturally thicken the stew, giving it that characteristic hearty consistency without needing any added thickeners. This technique also releases more of their starchy goodness into the broth.
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