Sancocho (Dominican Meat and Vegetable Soup)
Sancocho (Dominican Meat and Vegetable Soup) — a soup recipe, 23 ingredients, about 240 min.
contains meat
Ingredients
US
Metric
- 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)
Steps
- 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0