Dominican Sancocho Recipe

By Fanny Greene, Senior Contract Specialist at EmblemHealth

February is Dominican Heritage Month—a great time to try a hearty Dominican stew (sancocho) with some healthy substitutions. 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


  1. Cut the chicken into small pieces and coat with lime juice.
  2. 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.
  3. In a large pot, heat the oil over medium heat, add the chicken and stir. Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
  4. 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.
  5. 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.
  6. Simmer until the vegetables are tender.

This recipe yields approximately approximately 8 servings.

Recipe adapted from