Prep: Dice the onion and garlic. Cut the beef into cubes. Prep your veggies by chopping the corn, yuca, plantain, pumpkin, and carrot. Having all your ingredients ready before cooking makes the process smoother and more enjoyable.

Sear the Meat: In a large pot, heat oil over medium-high heat. Brown the beef with Loisa Adobo and Sazon until golden on all sides. This step locks in the flavor and creates a rich base for your Dominican Sancocho.

Add Chicken & Aromatics: Add the chicken thighs, Loisa sofrito, onion, and garlic to the pot. Let everything cook together for about 5 minutes until fragrant and the chicken begins to brown. The sofrito brings in that signature Dominican flavor you can’t skip.

Simmer: Pour in chicken broth and water. Add in the pumpkin, plantain, yuca, carrot, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, stirring occasionally. As the Dominican Sancocho cooks, the vegetables soften and the flavors blend beautifully.

Final Touches: In the last 10 minutes, stir in oregano and fresh cilantro. Adjust salt to taste. Squeeze fresh lime juice before serving. The lime brightens the rich flavors and balances out the stew perfectly.