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Dominican Sancocho
Equipment
- blender
- large stock pot
Ingredients
- 1 lb chicken drum and thighs
- ½-1 lb beef chuck
- 1/2 lb beef ribs
- 6 garlic cloves
- ⅓ cubanelle pepper rough chopped
- ½ red onion rough chopped
- 1-2 tbsp homemade sofrito can use store bought either frozen or shelf version depending on your preference
- 1/2 tbsp dominican oregano
- 1 tsp garlic pepper
- 1 1/2 tsp cumin
- adobo con sazon
- garlic powder
- ranchero liquid seasoning
- 1 lime, juiced
- black pepper
- olive oil
- 1/2 auyama
- 1-2 bags frozen vivres
- recao
- 2 tbsp cilantro whole
- 3 tbsp bouillon
- sazon
- oregano
- sour orange
Instructions
- Prepare by cleaning your meats by trimming off any excess fat and then washing with a water and vinegar soak for up to 10 minutes.
- Prepare the marinade by adding the following to a blender: 6 garlic cloves, 2 tbsp cilantro,⅓ cubanelle pepper, ½ red onion , 1-2 tbsp homemade sofrito, Dominican oregano, garlic powder, onion powder, cumin, adobo con sazon, liquid seasoning (ranchero), juice of one lime, black pepper, chicken bouillon and olive oil. Blend till a thick liquid is formed.
- Rinse the meats and place in separate bowls removing as much water as possible. Then add the blended marinade to both the meats. Using gloves, mix thoroughly so all the meat is coated. Marinate between 1 hour and overnight.
- Add oil to a preheating pot and once ready begin to sautee chicken. After a light color has formed, remove and set aside.
- Add a little more oil and sautee the beef. Once a little color has formed, cover and let cook in its own juices for about 25 minutes, stirring every so often to ensure it doesn't burn.
- Add the chicken back into the pot and cover with water and chicken bouillon. Bring the pot to a boil.
- Once boiling, lower the flame a little and cover and cook for 20 more minutes.
- After the 20 min, add vivres, onions, peppers, auyama, cilantro, recao, corn and potatoes and let cook for another 20 min till potatoes are tender
- Remove some of the vegetables and auyama and place in a blender to make a thickening sauce to add to the pot. Add the blended liquid and let cook for 5-10 more minutes.
- Remove the Cilantro and Recao and set aside.
- Add juice of a lime to freshen the soup up.
- Serve with white rice alongside.
Video
Dominican Sancocho
For episode two of “Delusional Cooking Show” I had my special guest, my god daughter, assist me as my little sous chef. My favorite thing about cooking is creating memories, whether it be a new flavor memory or a spending time memory. This day, I got to cook with my god daughter, feed my family and best friends, treat my boyfriend to one of his favorite meals, and finally share this recipe with you all. Dominican Sancocho is one of my favorite stews. It is a thick, hearty and deliciously packed soup that I wish I could eat multiple times a week. I hope you will love it equally as much. So- I present to you: Episode 2!
