Sancocho (Dominican Meat and Vegetable Soup)

• 1 large orange, juiced
• 1 tablespoon fresh lemon juice
• ¼ bunch curly parsley, large stems removed
• ¼ bunch cilantro, large stems removed
• 2 tablespoons fresh oregano leaves
• 2 cloves garlic, minced
• Salt
• Freshly ground black pepper
• 1 pound (about 500 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon clear oil, such as canola
• 2 cups vegetable stock
• 4 cups water
• 1 medium white onion, chopped
• 1 medium sweet potato, peeled and cut into ½-inch chunks
• 1 medium boiling potato, unpeeled and cut into bite-size chunks
• 1 green plantain, peeled and sliced into ½-inch thick slices (see notes)
• 1 ear corn, quartered
• 1 jalapeño or habanero chile, seeded and minced
• Salt to taste
• Pepper, to taste
• Hot cooked rice (optional)
• Hot sauce (optional but not recommended)
• Chopped cilantro (optional)

Ingredients for 6 servings (2.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Chicken: In bowl of a food processor or blender, combine orange juice, lemon juice, parsley, cilantro, oregano, garlic, salt, and pepper, and process until combined.

   BlenderFood processor
2. 2

   Pour mixture into a non-reactive bowl, add chicken and stir to combine.

3. 3

   Cover and refrigerate 1–2 hours.

4. 4

   Soup: Heat oil in a large soup pot over medium heat. When hot, use a slotted spoon to lift the chicken out of the marinade and place in the pot, reserving marinade. Cook chicken until opaque, stirring occasionally.

   Stovetop
5. 5

   Add reserved marinade, vegetable stock and water to the pot, and bring to a boil.

   Stovetop
6. 6

   Add onion, sweet potato, potato, plantain, corn, jalapeño, salt and pepper.

7. 7

   Bring back to a boil, reduce to low and cook partially covered for 1–1½ hours.

   Stovetop