Sancocho de Pollo

Name: Sancocho de Pollo (Chicken and Vegetable Stew)
Cuisine: Dominican Republic
Ingredients: 4 cloves garlic, crushed; 1 lb. sweet potatoes, preferably white, peeled and cut into 1-inch slices; 1 large onion, finely chopped; 1 lb. yam, peeled and cut into 1-inch slices; 2 tablespoons cider vinegar; 5 lb. chicken, cut into serving pieces; 1 small cabbage, cut into 6 wedges; 1 lb. cassava root, peeled and cut into 1-inch slices; 1 lb. potatoes, peeled, and cut into 1-inch slices; 3 tablespoons Seville orange juice; 6 pints chicken stock, or half stock, half water; 1½ lb. West Indian pumpkin (calabaza) peeled and cubed; 3 tablespoons lime juice; 3 green plantains; 1 teaspoon orégano; Salt, freshly ground pepper to taste; 3 ears sweet corn, cut into 1-inch slices; 1 lb. each of white and yellow yautía, peeled and cut into 1-inch slices; 2 fresh hot red or green peppers, seeded and chopped, or Tabasco to taste; 3 grains melegueta pepper; 2 or 3 sprigs each of parsley and fresh coriander

Chicken and Vegetable Stew

Preparation info

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

5 lb. chicken, cut into serving pieces
3 tablespoons Seville orange juice
1

Americas
Dominican Republic
Stew
Main course
Caribbean
Gluten-free

Method

Wash the chicken in the orange juice and put into a heavy casserole big enough to hold all the ingredients. Add the cassava root and the chicken stock, bring to the boil, reduce the heat to a bare simmer and cook, covered, for 1 hour.

Peel the plantains using a paring-knife as the skin will not come off readily, and cut into 1-inch slices. Pour the lime juice over the plantain pieces an