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.

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.

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.

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.

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.