The ultimate Dominican comfort food, Sancocho Stew is packed with a variety of juicy meats, hearty vegetables, and spices – heap a generous portion onto a big bowl of aromatic Jasmine White Rice and top with creamy avocado for a satisfying meal! Try this recipe the next time you’re cooking for a crowd – it’s sure to impress your dinner guests.
Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes.
Chop two of the plantains into 1/2-inch chunks. Using box grater or blade attachment on food processor, grate remaining plantain to make pulp. Set aside.
Heat 1 tbsp of oil in large skillet or Dutch oven set over medium-high heat; cook chicken, stirring, for 6 to 8 minutes or until evenly browned. Transfer to saucepan. Repeat with remaining oil, ribs and sausage. Add onion, remaining garlic, jalapeño, adobo seasoning and sazon seasoning to skillet; cook for about 5 minutes or until onion is softened. Add corn; cook for 2 minutes.
Add chicken broth to saucepan. Bring to boil; reduce heat to medium. Add chopped and grated plantains and squash. Simmer for about 1 hour or until vegetables are tender.
Meanwhile, cook rice according to package directions. Serve with stew and lime wedges.
Top with sliced avocado and cilantro, if desired, and serve with hot sauce.
Though they may look similar, bananas and plantains are quite different.
Color: Grocery stores typically carry green plantains. While certain recipes call for green plantains, like tostones, ripe plantains — almost completely black — will be sweeter.
Texture: Because plantains have a tougher texture, and thus are almost always cooked.
Flavor: Raw plantains aren’t sweet; in fact, their flavor can be compared to potatoes. They are prepared much like vegetables when they are still green. When they are nearly black, they will be much sweeter.
Cumin has found its way into many classic Latin American stews: it enhances any meat. Adding just the right combination of spices to simple pantry ingredients makes all the difference; no recipe is better proof than Birria con Arroz. Of course, adding tender beef strips doesn’t hurt either. If you have any leftover chicken, give our perfectly seasoned Pollo Guisado with Brown Rice a go!
Prefer pork over poultry? Pour yourself a big bowl of Dominican Sancocho Stew and enjoy the mix of flavors and textures: from the tender butternut squash and plantains to the fluffy Jasmine rice!