I’ve created a simple and delish sancocho recipe that is hearty and filling. Full of familiar flavors, rich, filling, and comforting, serve during the cold weather with steaming rice, and find a new dish for special days. It brings me back to my childhood home my mother was the first dish she prepared when all the family gathered. Plus always the taste transports me to the vibrant beaches of the Dominican Republic. You’re going to love this I made it my version. This comforting dish is perfect for serving on a cold Fall or Winter day, with a rich broth.

What is Sancocho?

Sancocho is a traditional food from Canarian cuisine. It is a food and several Latin American cuisines. Latin variations represent popular national dishes in the Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. made with many kinds of meat (Chicken, hen, pork ribs, or fish) with large pieces of plantain, potato, cassava, and other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Good source of dietary energy. Rich in soluble and insoluble fiber. High levels of vitamins A, B & C. High levels of minerals and antioxidants. Help boost gut health.

Ingredients Notes:

Chicken Breast: Bone-in skinless chicken thighs, you can also use a whole cut-up chicken, bone-in breasts, or drumsticks.

Onions: onions can supply a range of “umami” flavors for soup

What is yuca?

Yuca, also called cassava, is a starchy root vegetable similar to a potato and can be found fresh or frozen in many supermarkets. If you buy fresh yuca, you will need to peel and cut it before cooking. Frozen yuca is easier to use since it comes ready to cook.

What can I use instead of yuca?

If you can’t find yuca, you can substitute it with more plantains and potatoes.

Green Bananas/Plantains: All plantains are rich in fiber, and green plantains are especially rich in resistant starch. Both resistant starch and fiber can improve insulin sensitivity, improve digestive health, and help you feel full between meals. so blood sugar levels rise more slowly after you eat it. It is a great source of potassium. In Spanish root vegetables are often referred to as Vianda. because they grow underground, absorb many nutrients from the soil are all native to the land, and have heavily influenced Latin cuisine.

Cilantro: The cilantro plant contains dodecenal, an antimicrobial compound that may help protect your body against infections and illnesses caused by tainted food. Cilantro has a predominantly cooling and grounding influence and has been known to contribute to detoxification pathways within the body by way of stimulating the liver. Supports Heart Health. Prevents Urinary Tract Infections. it adds depth of flavor, yet is not quite as potent as when freshly sprinkled on top.

Corn: It consists primarily of insoluble fiber, which makes it a low-glycemic index food. Aids digestion and gut health. Corn is high in insoluble fiber, Corn contains lutein and zeaxanthin, which are carotenoids similar to vitamin A and are often found in yellow and dark green vegetables.

Sancocho Soup

Recipe by Glennys Marquez

Ingredients

✔ 2 medium chicken breasts
✔ 6 cups of filtered water
✔ 1 white onion
✔ 1 cup of cassava, peeled and cut into cubes
✔ ½ cup green banana peeled and cut into cubes or Bollitos (recipe on the bottom)
✔ ½ cup cilantro or cilantro (or a combination of the two)
✔ 1 corn cut into 4 parts
✔ 1 tablespoon pink salt

Directions

Over medium heat, add the filtered water with the chicken, onion, salt, ¼ cup of cilantro, and corn, and cook for approximately 20 minutes.
When the cob is soft, lower the heat, add the cassava and banana, and cook for 10 more minutes until soft.
Add the rest of the coriander or coriander.
Serve and enjoy

Bollitos de plátano

1 Plátano de cáscara verde

1/4 cucharadita de sal

1/4 aceite de oliva

Plantain Bollitos

1 Green peel plantains

1/4 teaspoon salt

1/4 olive oil

Instruction:

First, you need to peel your plantain and cut it in half. This is for better handling. Now grate your plantain with a box grater. Use the side with the smallest holes. Add your salt and sazón to your plantain dough. Mix until you see a uniform color.

• Now you need to shape your plantain dough into small balls. Try to make them fairly the same size. You can use a spoon or a small ice cream scoop to measure the balls. Freeze for 10 minutes so your dough can firm up a little bit. This is so they won’t break apart whenever you pick them up.

• Usually, these plantain balls are made to be cooked in a soup you are already making. After you remove the balls from your freezer, add them to your soup and cook for 15 minutes over high heat. If you are not making a soup you can still cook them. Just take a medium-sized pan, add water, and boil for 15 minutes or until firm over high heat. Serve and enjoy.

TIPS:

This sancocho is incredible with white rice, cauliflower rice, and avocado. You can also add a little spice and it is spectacular. Sancocho Dominicano may sound intimidating but it is not. It’s quite simple to throw together, It is a one-pot meal. Keep it in the refrigerator for a few days it is a sensational meal pack of nutrients for those cold nights you come from home and all that you want to eat leftover food.