Dominican chicken and root vegetable soup where yuca, auyama squash, and green plantain go in first since they take longest to cook, and the stew is left to rest briefly at the end so the starch the roots release naturally thickens it.
•1 lb auyama (calabaza squash), peeled and cut into chunks
•2 green plantains, peeled and cut into chunks
•1 sweet potato, peeled and cut into chunks
•1 ear corn, cut into pieces
•1 jalapeño, whole
•Cilantro and lime wedges, for serving
•Cooked rice, for serving
Steps
1.Season the chicken with salt, pepper, and oregano and let it marinate briefly.
2.Heat the oil in a large pot and brown the chicken pieces, then add the onion and garlic and cook until fragrant.
3.Pour in the water or stock and bring to a boil, skimming off any foam.
4.Add the yuca, auyama, and sweet potato first, since these root vegetables take the longest to cook, and simmer for 20-25 minutes.
5.Add the plantains, corn, and the whole jalapeño, and continue simmering until all the vegetables and chicken are tender, about 20-25 more minutes - keeping the root vegetables in cold salted water before adding them prevents oxidation and discoloration.
6.Remove the jalapeño once the soup has picked up a mild heat, season with salt to taste, and let the stew rest briefly, since it thickens naturally as the root vegetables release their starch.
7.Serve in deep bowls, traditionally with a scoop of rice stirred directly into the sancocho, a squeeze of lime, and a few slices of ripe avocado.