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Sancocho (Dominican Republic)




  1. In large pot over medium heat, add oil, onion, and celery. Sauté for several minutes. Add chicken and about 1 or 2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover and let flavors mix for about 10 to 15 minutes, stirring occasionally.
  2. Add 2 to 3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30 to 45 minutes.
  3. Peel the vegetables. Cut up into 2- to 3-inch pieces. Soak in water.
  4. Skim gray foam from top of cooked chicken broth. Add cilantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10 to 15 minutes until vegetables are tender.
  5. Add salt, pepper and/or hot sauce to taste.

Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast.

If additional broth is needed, add a can or two of chicken broth plus one cilantro leaf.


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