Sancocho de gallina is a hearty, soul-warming stew from the Dominican Republic (and many Latin American countries have their own versions), made with hen or chicken, root vegetables, plantains, and a vibrant herb broth. It’s a one-pot meal that’s perfect for family gatherings or a comforting Sunday dinner. The key to its deep flavor is a slow simmer and a homemade sazón, so the broth becomes rich, slightly starchy, and absolutely delicious.
Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg), cut into serving pieces (or use a stewing hen for more flavor)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 1 green bell pepper, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon adobo seasoning (or salt and pepper to taste)
- 8 cups (1.9 L) water or chicken broth
- 2 ears of corn, cut into 2-inch (5 cm) pieces
- 2 green plantains, peeled and cut into 2-inch (5 cm) chunks
- 2 ripe plantains, peeled and cut into 2-inch (5 cm) chunks
- 2 yuca (cassava) roots, peeled and cut into 2-inch (5 cm) chunks (about 1 lb / 450 g)
- 2 potatoes, peeled and cut into 2-inch (5 cm) chunks (about 1 lb / 450 g)
- 1 lb (450 g) calabaza (West Indian pumpkin) or butternut squash, peeled and cut into 2-inch (5 cm) chunks
- 1 bunch cilantro, tied with kitchen twine (plus extra for garnish)
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with the adobo seasoning (or salt and pepper). Set aside while you prepare the vegetables.
- Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed pot (at least 8 quarts / 7.5 L) over medium heat. Add the onion, green pepper, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, oregano, and cumin, and cook for 1 more minute.
- Brown the chicken: Add the seasoned chicken pieces to the pot in a single layer (work in batches if needed). Brown on all sides, about 8 minutes total. This step builds flavor, so don’t rush it.
- Add liquid and simmer: Pour in the water or chicken broth, scraping up any browned bits from the bottom of the pot. Add the cilantro bundle. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. This long simmer is what makes the broth so flavorful.
- Add the hard vegetables: After 1 hour, add the corn, green plantains, yuca, and calabaza (or butternut squash). Stir to combine, and continue to simmer, covered, for another 30 minutes.
- Add the soft vegetables: Add the ripe plantains and potatoes. Simmer for an additional 20–30 minutes, or until all the vegetables are tender and the chicken is fully cooked and falling off the bone.
- Check for doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C) (USDA FSIS safe minimum). Use a food thermometer to check the thickest part of a piece, avoiding bone.
- Finish and serve: Remove the cilantro bundle. Taste the broth and adjust seasoning with salt and pepper. Serve hot in deep bowls, with lime wedges on the side for squeezing over the top.
Tips
- Substitutions: If you can’t find yuca or calabaza, use extra potatoes and carrots. Green plantains are essential for the starchy texture, but if you can’t find them, use unripe bananas (not sweet) or extra potatoes.
- Storage: This soup keeps well in the fridge for 3–4 days. The flavors meld and deepen overnight, making it even better the next day.
- Common mistake: Don’t skip browning the chicken. It adds a depth of flavor that you just can’t get from boiling alone. Also, don’t add the ripe plantains too early; they’ll turn to mush.
- Make it ahead: You can prep all the vegetables a day ahead and store them in the fridge in water to prevent browning. The soup itself can be made a day ahead and reheated gently.
Serving Suggestions
Serve sancocho de gallina as a main course, accompanied by white rice, sliced avocado, and a side of tostones (fried green plantains). A sprinkle of fresh cilantro and a squeeze of lime juice brighten up each bowl. It’s also common to serve with a side of hot sauce for those who like extra heat.
Variations
- Seafood Sancocho (Sancocho de Pescado): Replace the chicken with firm white fish like grouper or snapper, and use a lighter broth. Add the fish in the last 15 minutes of cooking so it doesn’t fall apart.
- Beef Sancocho (Sancocho de Res): Use beef shank or short ribs instead of chicken. Brown the beef well and simmer for 1.5 hours before adding the vegetables.
- Vegetarian Sancocho: Omit the meat and use a rich vegetable broth. Add extra root vegetables like sweet potatoes, carrots, and taro. Simmer for 30 minutes total.
Storage and Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; add a splash of water or broth when reheating to loosen it. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout (165°F / 74°C for leftovers). You can also freeze it for up to 3 months, but note that the potatoes and plantains may become softer after thawing.
Frequently Asked Questions
Can I use a regular chicken instead of a hen? Yes, a whole chicken works perfectly. A stewing hen has more flavor but requires a longer cooking time. If using a hen, increase the initial simmer to 1.5–2 hours.
What is the difference between green and ripe plantains? Green plantains are starchy and savory, acting like a potato in the soup. Ripe plantains are sweet and add a subtle sweetness to the broth. Both are essential for the authentic flavor.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours, adding the ripe plantains in the last hour.
My broth is too thin. How do I thicken it? Simply mash some of the cooked potatoes or green plantains against the side of the pot and stir them into the broth. They will naturally thicken the soup.
Can I use chicken broth instead of water? Yes, using chicken broth adds extra flavor, but it can make the soup saltier. If using broth, reduce the added salt and adjust at the end.
How do I peel yuca? Cut the yuca into manageable sections, then use a knife to cut into the peel lengthwise and pry it off. Remove the fibrous core in the center before cutting into chunks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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