Dominican-Style Sancocho with Root Vegetables and Chicken

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A hearty Dominican stew featuring tender chicken and a medley of root vegetables simmered in a flavorful broth. This Caribbean-inspired soup recipe, ready in about 70 minutes, pairs chicken thighs, bone-in, yuca, peeled and cut into 2-inch pieces, yellow potatoes, peeled and quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs chicken thighs, bone-in
• 1 lb yuca, peeled and cut into 2-inch pieces
• 2 medium plantains, peeled and sliced into 1-inch pieces
• 1 lb yellow potatoes, peeled and quartered
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 medium bell pepper, diced
• 1/4 cup cilantro, chopped
• 8 cups chicken broth
• 2 tbsp olive oil
• 1 tsp oregano, dried
• 2 tsp salt
• 1 tsp black pepper
• 4 lime wedges, for serving

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 2 lbs chicken thighs and brown on all sides for about 6 minutes, turning occasionally until golden.
2. Step 2: Add 1 large diced onion, 4 minced garlic cloves, and 1 medium diced bell pepper to the pot. Sauté for 4 minutes until fragrant and soft.
3. Step 3: Pour in 8 cups chicken broth, then add 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
4. Step 4: Add 1 lb peeled and quartered yellow potatoes, 1 lb peeled yuca cut into 2-inch pieces, and 2 medium peeled plantains sliced 1 inch thick. Simmer for another 25 minutes until vegetables and chicken are tender.
5. Step 5: Stir in 1/4 cup chopped cilantro and adjust seasoning if needed. Serve hot with 4 lime wedges on the side to squeeze over the stew.