This Sancocho Dominicano Recipe is a rich, flavorful Dominican stew made with chicken, ribs, root vegetables, and classic sofrito for an authentic taste of the Caribbean.
If I close my eyes and think about comfort food, sancocho is right at the top of the list. It’s the kind of dish that feels like a big hug from your abuela—warm, nourishing, and filled with love. Growing up, I knew that whenever a big pot of sancocho was bubbling on the stove, it meant family, loud laughter, and an unspoken rule that everyone must have a second bowl.
The thing about Sancocho Dominicano is that it’s more than just a meal—it’s a tradition. My first time attempting to make it on my own was a hot mess—I added way too much water, forgot the lime juice, and somehow managed to burn the bottom of the pot (yes, even in a soup). But with time, patience, and plenty of taste-testing from family, I finally got it right. And let me tell you, there’s nothing like a homemade bowl of sancocho.
This recipe is my go-to version—rich, deeply flavorful, and packed with everything that makes Dominican food amazing. If you’ve never made sancocho before, don’t worry—I’ll walk you through every step. Just grab a big spoon and get ready for some serious comfort food!
Why You’ll Love This Sancocho Dominicano Recipe?
- Packed with Authentic Flavor – Made with classic Dominican spices, sofrito, and fresh ingredients for that true homemade taste.
- Perfect for Sharing – This stew is meant to be enjoyed with family and friends, so it’s great for gatherings.
- A One-Pot Wonder – All the magic happens in a single pot, making cleanup a breeze.
- Warm, Hearty, and Satisfying – A bowl of sancocho will keep you full and cozy, no matter the season.
- Even Better the Next Day – The flavors deepen overnight, making leftovers absolutely delicious!
Ingredient Notes:
Before we dive into the recipe, let’s talk about a few key ingredients that make this Sancocho Dominicano truly special.
- Chicken & Ribs – Using a mix of meats adds a deeper, richer flavor. Browning them first is the secret to an extra flavorful broth.
- Sofrito – If you’ve never cooked with sofrito before, get ready—it’s the heart and soul of many Dominican dishes. It’s a blend of garlic, peppers, onions, and herbs that brings everything together.
- Kabocha Squash – This gives the stew a subtle sweetness and helps thicken the broth beautifully.
- Plantains & Yuca – These hearty root vegetables soak up all the flavors and make the dish extra satisfying.
- Cilantro & Lime Juice – The fresh, citrusy kick at the end brightens up the entire stew.
How To Make Sancocho Dominicano?
Step 1: Prep the Meat
Start by rinsing the chicken and ribs, trimming off any extra fat, and cutting them into small chunks. Then, season them with sofrito, adobo, oregano, salt, and black pepper. Let the flavors sink in while you chop your veggies.
Step 2: Brown the Meat & Sauté the Veggies
Heat some cooking oil in a large pot over medium-high heat. Add the chicken and ribs and brown them for a few minutes to lock in that delicious flavor. Once they’re nicely seared, add in the onions, green peppers, kabocha squash, and carrots. Stir everything together so the flavors start blending.
Step 3: Build the Broth
Pour in 2 cups of water and bring it to a boil. Lower the heat, cover, and let it simmer for about 15 minutes. This step helps all those flavors develop while the meat gets nice and tender.
Step 4: Blend for a Creamy Base
Here’s the trick to making sancocho extra rich—remove the cooked veggies (squash, onions, peppers, and carrots) and blend them with a cup of water until smooth. This thickens the broth and gives it an amazing depth of flavor. Pour this blended mixture back into the pot.
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Step 5: Add the Final Ingredients
Now, it’s time to add the remaining water (7 cups), cilantro, lime juice, chicken bouillon cubes, plantains, corn, potatoes, and yuca. Stir well and let everything cook for about 30 minutes, or until the vegetables are tender and the flavors have come together beautifully.
Step 6: Serve & Enjoy!
Ladle the Sancocho Dominicano into big bowls and get ready for the best Dominican comfort food ever. Pro tip? Serve it with white rice and a few slices of avocado on the side for the full experience!
Storage Options:
Got leftovers? Lucky you—sancocho is even better the next day!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months—just thaw and reheat when needed.
- Reheating Tip: Heat on the stovetop over medium heat, adding a splash of water or broth if needed.
Variations and Substitutions:
Want to switch things up? Try these ideas:
- Different Meats – You can use beef, pork, or even smoked sausage for extra depth.
- Spicier Version – Add a Scotch bonnet pepper for a little heat.
- Vegetarian Twist – Skip the meat and use chickpeas and vegetable broth instead.
- More Root Veggies – Toss in malanga or taro for an even heartier stew.
What to Serve with Sancocho Dominicano?
While sancocho is already amazing on its own, here are some classic sides that make it even better:
- White Rice – Because nothing soaks up that rich broth better.
- Avocado Slices – A creamy, cooling contrast to the warm, spiced flavors.
- Tostones (Fried Plantains) – Crispy, golden, and totally irresistible.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Brown the meat first, then toss everything in the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
What can I use instead of kabocha squash?
Butternut squash or pumpkin works just as well!
How do I thicken my sancocho?
Blending the cooked veggies (squash, onion, carrot, and peppers) makes the broth thick and velvety. You can also mash a few pieces of potato.
Sancocho is so much more than just a stew—it’s a tradition, a memory, and a guaranteed way to bring people together. Whether you’re making it for the first time or it’s already a staple in your kitchen, I hope this recipe brings you warmth and joy.
Now tell me—have you tried Sancocho before? Let’s chat in the comments!
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Sancocho Dominicano Recipe
Ingredients
For the Meat
- 1 chicken breast cut into chunks
- 1 lb rib tips cut into small pieces
- ¼ bottle of Loisa Classic Sofrito
- 1 tablespoon Loisa Organic Adobo
- 1 teaspoon Loisa Oregano
- Loisa Sal Marina to taste
- Loisa Ground Black Pepper to taste
For the Stew
- 2 tablespoons high-heat cooking oil
- 1 green bell pepper diced
- 1 large yellow onion chopped
- 1 kabocha squash peeled and diced
- 2 large carrots sliced
- 10 cups of water divided
- 1 bunch cilantro chopped
- 2 tablespoons fresh lime juice
- 2 chicken bouillon cubes
- 1 green plantain peeled and sliced
- 1 corn cob cut into smaller sections
- 1 large russet potato peeled and chopped
- 1 lb cassava yuca, peeled and chopped
Instructions
Prepare the Meat
- Begin by rinsing the chicken breast and rib tips thoroughly. Trim any excess fat and cut into small, manageable pieces. In a mixing bowl, combine the meat with sofrito, adobo, oregano, salt, and black pepper, ensuring each piece is well coated with seasoning. Allow the mixture to marinate while preparing the vegetables.
Sauté the Meat and Aromatics
- In a large pot set over medium-high heat, add high-heat cooking oil. Once heated, add the seasoned chicken and ribs, searing them until browned on all sides. This step enhances the depth of flavor in the broth.
- Once the meat is golden, add onions, bell pepper, kabocha squash, and carrots to the pot. Stir well, allowing the vegetables to soften and absorb the flavors of the meat. Pour in 2 cups of water and bring the mixture to a boil.
Simmer and Blend the Vegetables
- Lower the heat to medium, cover the pot, and allow the ingredients to simmer for approximately 15 minutes. Stir occasionally to prevent sticking. If necessary, add a small amount of warm water to prevent drying out.
- Remove the kabocha squash, onions, carrots, and bell peppers from the pot and transfer them to a blender. Add 1 cup of water and blend until smooth. This creates a thickened, flavorful base for the sancocho.
Incorporate the Remaining Ingredients
- Return the blended mixture to the pot. Add the remaining 7 cups of water, chopped cilantro, lime juice, chicken bouillon cubes, plantain slices, corn, potatoes, and cassava (yuca). Stir thoroughly to combine all ingredients.
- Cover and allow the sancocho to simmer over medium heat for approximately 30 minutes, or until the root vegetables are tender. Stir occasionally to ensure even cooking.
Final Adjustments and Serving
- Taste the broth and adjust salt and seasoning if needed. Once the sancocho has thickened and the vegetables are fully cooked, remove from heat.
- Ladle the stew into bowls and serve hot. For a traditional Dominican experience, pair with white rice and slices of avocado.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
