• 4 pounds of chicken
  • 2 pounds of pork chops
  • 1 pound of "tocino" (salt pork, Spanish sausage)
  • 1.5 pound of goat meat
  • 1 pound of sausage
  • 4 large plantain bananas
  • 2 pounds of yucca (cassava, tapioca, manioc)
  • 2 pounds of taro
  • 2 pounds of Spanish pumpkin
  • 2 pounds of sweet potatoes
  • 5 corns on the cob
  • 2 pounds of white yam
  • 6 litres of water
  • 1.5 tablespoon of oregano
  • 5 coffee spoons of salt
  • 2 tablespoons of sour oranges
  • 2 green bell pepper, cut in four pieces
  • 1 medium size onion
  • 1 coffee spoon of garlic, crushed
  • Some leaves of parsley
  • Some leaves of cilantro
  • 1 tablet of chicken bouillon
  • 2 tablespoons of white vinegar
  • Worcestershire sauce (or soy sauce)


Cut the chicken in different pieces, wash the chicken with sour orange, removing the skin and excess grease.

Add onions, garlic, bell pepper, Worcestershire sauce (or soy sauce), tomatoes and salt.

After half an hour, cook the chicken without adding tomato sauce.

Add more water than usual so that you can use the resulting sauce.

Do not let the chicken get too tender. When done, save it in the refrigerator.

Cook the pork chops and goat in the same way as the chicken but cook them separately.

Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator.

Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice colour).

Add some water and cook. Do not let get the "tocino" to become too tender.

Cut the sausage in small pieces (half an inch each) and fry the pieces.

Save the vegetable oil. Peel the yucca, plantain bananas, taro, Spanish pumpkin, sweet potatoes and white yam and cut them in small pieces.

Put them in salt water so that they do not become black.

In a large pot (or two medium size pots) put the salt and the water.

Add the onions, bell pepper, leaves of parsley and cilantro, Spanish pumpkin, corn, plantain bananas and taro.

When they are getting tender put all the other vegetables, the meat and the "sauces".

Add two tablespoons of the oil in which the sausage was fried, sour orange, vinegar, garlic, check the salt.

Do not let the sancocho to get too thick.

Put the Spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho.

If some vegetables are too tender, take them out.

When the sancocho is done, put them in again.

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  • Alimento base: Chicken
  • Dificultad: Average
  • Tiempo preparación: 180 min.
  • Comensales: 18
  • Estacionalidad: All year
  • País: Dominican Republic
  • Comunidad:
  • Típica de: Dominican Republic
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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