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Sancocho - Rice, Vegetable and Meat StewTheWorldWideGourmet.com

Flavors of the Dominican Republic

Total time: more than 2 hr

Preparation time: 30-40 minutes
Marinating time: 2 hours
Cooking time: 2-3 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:140.1 kcal

Proteins:5.8 g

Fats:8.7 g

Carbohydrate:9.7 g

Fibers:1 g

Sugar:0.7 g

Cholesterol:21.4 mg

Sodium:178.1 mg

Calcium:52.5 mg

Energy:1312 kcal

Proteins:54.2 g

Fats:81.3 g

Carbohydrate:90.8 g

Fibers:9.8 g

Sugar:6.8 g

Cholesterol:200.3 mg

Sodium:1667.9 mg

Calcium:491.6 mg

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INGREDIENTS

For 18 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2000

g

chicken

1000

g

pork chops

500

g

salt pork

700

g

kid

500

g

sausage meat

4

large plantains

1000

g

spanish pumpkin

1000

g

sweet potato

5

ears of corn

1000

g

white yam

6000

ml

water

22.5

ml

oregano

25

ml

salt

1

bitter orange or lime

2

green peppers, quartered

1

onion

5

ml

minced garlic

parsley and cilantro to taste

1

chicken bouillon cube

30

ml

white vinegar

vegetable oil

thinly sliced onion

minced garlic

diced green pepper

worcestershire sauce

tomato sauce

salt

METHOD

Preparing the meat

  1. Cut the chicken into pieces. Remove the skin and excess fat.
  2. Rub the chicken pieces with the sour orange.
  3. Add the onions, garlic, bell pepper, Worcestershire sauce, tomato sauce and salt. Marinate the chicken for 30 minutes. Remove the chicken and reserve the marinade.
  4. Simmer the chicken in water, but do not allow it to get too tender. Drain and reserve the cooking liquid. Refrigerate the chicken until needed.
  5. Cook the pork chops and goat meat in the same way.
  6. Cut the salt pork in 1/2-inch cubes, and lightly fry in hot vegetable oil until browned.
  7. Boil in water, but do not overcook. Cook the sausage in the same way. Reserve the vegetable oil.

Preparing vegetables and finishing

  1. Peel the yucca, plantains, malanga, Spanish pumpkin, sweet potatoes and white yam. Cut into small pieces. Set aside in salt water to preserve their colour.
  2. Place the water and salt in a large pot. Add the onions, oregano, bell pepper, parsley, cilantro, 1/2 Spanish pumpkin, corn, plantains, and malanga. When tender, add all the other vegetables, meats, and sauces (from cooking previous meats). Add 2 tbsp. reserved vegetable oil, the sour oranges, vinegar and garlic. Add more salt to taste.
  3. Add the remaining Spanish pumpkin when the sancocho is almost finished. If some vegetables become too tender, take them out and add them back just before serving.
  4. Serve with rice, 1/2 Spanish pumpkin, and Tabasco sauce.

CHEF'S NOTES

Tradition

Sancocho is the local take on the Spanish stew cocido. Each region has its own way of making it, but the most spectacular is sancocho prieto, which contains seven meats. Basic Sancocho is a favourite dish for Sunday dinner.

All the meats are first cooked separately. They are taken out when three-quarters cooked and then finished with the vegetables and spices so that all the flavours meld.

Traditionally sancocho is served on white rice with the cut-up pumpkin on the side. Don't forget to set a bottle of Tabasco on the table so that guests can add it to taste.



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