Dominican Caribbean Sancocho With 3 Meats Recipe

Name: Dominican Caribbean Sancocho With 3 Meats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 lb chicken thigh, and leg, cut into large bite size pieces, include the pieces with bone; 2 (15 ounce) cans beef broth; 3 1/2 ounces chorizo sausage (if there is no chorizo then I would use a bit of pepperoni); 1 malanga, medium size (coco); 1 yucca root, medium size, cut into 1-inch cubes, 'wire' removed 1/4 pumpkin squash, cut into 2-inch lengths; 1 green plantain, cut into 1-inch pieces; 2 chayotes, cut into 1-inch pieces; 2 potatoes, cut into 1-inch pieces; 2 -4 corn on the cob, cut into quarters; 1 onion, chopped; 1 -2 garlic clove, minced; 1 stalk celery, cut into 1/4-inch slices; 2 bay leaves; 1/4 teaspoon oregano; 1/2 teaspoon cilantro; 1 chicken bouillon cube; 1 1 teaspoon capers or 1/2 teaspoon lemon juice; 1/4 teaspoon cumin

Servings: persons

1 -2 lb chicken thigh, and leg, cut into large bite size pieces, include the pieces with bone
2 (15 ounce) cans beef broth
3 1/2 ounces chorizo sausage (if there is no chorizo then I would use a bit of pepperoni)
1 malanga, medium size (coco)
1 yucca root, medium size, cut into 1-inch cubes, 'wire' removed 1/4 pumpkin squash, cut into 2-inch lengths
1 green plantain, cut into 1-inch pieces
2 chayotes, cut into 1-inch pieces
2 potatoes, cut into 1-inch pieces
2 -4 corn on the cob, cut into quarters
1 onion, chopped
1 -2 garlic clove, minced
1 stalk celery, cut into 1/4-inch slices
2 bay leaves
1/4 teaspoon oregano
1/2 teaspoon cilantro
1 chicken bouillon cube
1 1 teaspoon capers or 1/2 teaspoon lemon juice
1/4 teaspoon cumin

1
["Wash and Cut up the chicken pieces into large bite size pieces. If you usually sear chicken before putting it in water to cook, then do so. Otherwise just put the chicken in a saucepan of water and bring it to a boil, and then lower the heat and let it simmer for about 1/2 hour while you peel and cut the roots.", "Peel and cut the malanga, yucca, plantain, chayote, and potato into large bite sized pieces. Peel and cut the calabaza or pumpkin type squash into 2 or 3x1"" lengths. Cut the corn on the cob into 4 pieces each. Cut and chop garlic and onion. Cut celery into 1/2"" slices crosswise. Celery leaves are optional.", "Skim off the stuff from the chicken broth. Then transfer chicken and broth to a large pot. Slice the chorizo crosswise into 1/2"" rounds. Add the chorizo and bring to a boil. Lower the heat to medium.", "Add the larger roots and veggies, more water to cover, and then the smaller onion, garlic and celery, and then the seasonings. Bring to a boil and then lower to simmer for about 30 minutes. Taste and adjust seasoning. Continue to simmer until the potatoes test done by putting a fork through.", "Turn the heat off and serve,, one piece of corn cob with each serving."]

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 -2 lb chicken thigh, and leg, cut into large bite size pieces, include the pieces with bone, 2 (15 ounce) cans beef broth, 3 1/2 ounces chorizo sausage (if there is no chorizo then I would use a bit of pepperoni), 1 malanga, medium size (coco), and more.

Yes, Dominican Caribbean Sancocho With 3 Meats falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dominican Caribbean Sancocho With 3 Meats

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