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Sancoche is a beloved soup in Dominica, known for its hearty combination of chicken and vegetables. This dish holds cultural significance as it is often enjoyed during family gatherings and special occasions, reflecting the warmth and community spirit of the island. Typically served hot, Sancoche is perfect for any meal, especially during cooler evenings.
Season the chicken pieces with salt, black pepper, paprika, and allspice.
Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent and fragrant.
Add the seasoned chicken pieces to the pot and cook until the chicken is browned on all sides.
Stir in the chopped tomatoes and dried thyme. Cook for a few minutes until the tomatoes start to break down.
Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Add the carrots, potatoes, yams, and green plantains. Stir to combine. Simmer for about 15 minutes.
Add the okra to the pot and cook until all the vegetables are tender and the chicken is fully cooked, about 10-15 minutes more.
Stir in the chopped parsley or cilantro. Adjust seasoning with salt and pepper to taste. Serve the Sancoche hot, with rice or bread.
Enjoy your meal!
Sancoche is a traditional Dominican soup made with chicken and a variety of vegetables, creating a flavorful and nutritious dish.
Sancoche originates from Dominica, where it is cherished as a comfort food and a staple in local cuisine.
Key ingredients include chicken, onion, garlic, bell pepper, tomatoes, carrots, potatoes, and green plantains.
Sancoche takes approximately 70-90 minutes to prepare and cook.
Sancoche is often served with rice or fresh bread, and pairs well with a side salad for a complete meal.