Dominican-Style Sancocho with Root Vegetables and Chicken
A hearty Dominican stew featuring tender chicken and a medley of root vegetables simmered in a flavorful broth. This caribbean-inspired soups 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 cloves 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 wedges lime wedges, for serving
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Dominican-Style Sancocho with Root Vegetables and Chicken take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dominican-Style Sancocho with Root Vegetables and Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs, bone-in from drying out.
Can I substitute ingredients in Dominican-Style Sancocho with Root Vegetables and Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dominican-Style Sancocho with Root Vegetables and Chicken for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dominican-Style Sancocho with Root Vegetables and Chicken?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
