This recipe is lower in sodium and carbohydrates than the traditional version of sancocho.
1 whole chicken, cut into pieces
Juice of two limes
1 tsp cilantro chopped
1/2 tsp oregano powdered
1 tsp garlic mashed
1 tsp kosher salt
2 tbsp olive oil
2 quarts water
3 unripe plantains: one whole, two cut into 1-inch pieces
1/2 lb yuca cut into 1-inch pieces
2 corn cobs cut into 1/2-inch slices
- Cut the chicken into small pieces and coat with lime juice.
- Place the chicken in a large bowl and add the cilantro, oregano, garlic, and half a teaspoon of salt. Rub chicken to cover with the spices. Marinate for at least half an hour.
- In a large pot, heat the oil over medium heat, add the chicken and stir. Cover and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
- Add 2 quarts of water to the pot and bring to a boil. Add the two sliced plantains, yuca and corn cobs. Simmer covered for 15 minutes.
- Grate the remaining plantain into a pulp and add to the pot. Add all remaining ingredients and add water as needed to maintain the same level. Stir regularly.
- Simmer until the vegetables are tender.
This recipe yields approximately 8 servings.
Recipe adapted from dominicancooking.com