Dominican Chicken Sancocho

Ingredients

• Chicken

  600 g

  $3.30

• Cassava / Yuca

  300 g

  $0.69

• Plantain

  1 large

  $0.63

• Sweet Corn on the Cob

  2 ears

  $1.20

• Onions

  1 medium

  $0.22

• Bell pepper

  1 large

  $0.90

• Garlic

  4 cloves

  $0.04

• Oregano

  1 tsp

  $0.09

• Coriander

  1 bunch

  $0.30

• Lime

  1

  $0.40

• Vegetable oil

  2 tbsp

  $0.06

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut the chicken into pieces and marinate with oregano, crushed garlic, lime juice, and salt for 15 minutes.

2. 2

   Heat vegetable oil in a large heavy pot, add the marinated chicken, and brown evenly on all sides.

3. 3

   Add chopped onion and bell pepper to the pot, stirring for 3 minutes until softened.

4. 4

   Peel and cut cassava and green plantain into bite-sized chunks, and slice the corn into rounds.

5. 5

   Add the cassava, plantain, corn cobs, and 1.2 litres of water to the pot, bringing everything to a boil.

6. 6

   Reduce the heat to low, cover, and simmer for 40 minutes until the root vegetables are soft and the broth is rich and hearty.

7. 7

   Stir in fresh chopped coriander and adjust seasoning with salt before serving steaming hot.