Dominican Chicken Soup (Sopa de Pollo)
This Dominican chicken soup is rich, comforting, and full of that deep homemade flavor that just hits different. The broth is infused with garlic, herbs, and spices, then loaded with tender chicken and hearty vegetables. The perfect example of comfort in a bowl.
This Dominican chicken soup is rich, comforting, and full of that deep homemade flavor that just hits different. The broth is infused with garlic, herbs, and spices, then loaded with tender chicken and hearty vegetables. Whether you’re feeling under the weather or just need a warm bowl of comfort, this is the one.
Table of Contents
Ingredients
8–10 cups water
2 lbs chicken thighs and drumsticks (cleaned, skin removed)
4 chicken bouillon cubes
5 garlic cloves, smashed
1 red onion (cut with a cross)
2 celery ribs
1 tbsp sofrito
Fresh cilantro (1 small bunch)
Fresh recao / culantro (1 small bunch)
1 tsp whole allspice (malagueta)
2 small potatoes, cubed
1–2 ears of corn, cut into pieces
1 carrot, sliced
4–5 pieces auyama (calabaza / squash)
1 handful fideos (or angel hair pasta), broken (optional)
Juice of 1 lime (or to taste)
Step-by-Step Instructions
Blend marinade ingredients.
Coat the steak and marinate 1 hour.
Cook steak on high heat until charred.
Assemble tostadas with toppings.
Notes from My Kitchen
That cross-cut onion is a little trick that gives flavor without leaving chunks behind.
Malagueta is key for that authentic taste.
Add noodles only if you’re eating right away — they soak up broth fast.
Serve with white rice and avocado on the side 😌
Dominican Chicken Soup (Sopa de Pollo)
Ingredients
Instructions
Dominican Sancocho
Sancocho is a rich, hearty stew packed with meats, root vegetables, and deep flavor that only comes from cooking low and slow. This is the kind of pot that brings everybody to the kitchen, and once you make it, you officially unlock Tía-level cooking.
Sancocho is a rich, hearty stew packed with meats, root vegetables, and deep flavor that only comes from cooking low and slow. This is the kind of pot that brings everybody to the kitchen, and once you make it, you officially unlock Tía-level cooking.
Table of Contents
Ingredients
2 lbs chuck beef
2 lbs chicken thighs
4 smoked pork chops
3 plátanos
Yuca
Yautía
Auyama
1 red onion
Bell pepper
Celery
6 tbsp sofrito
6 tbsp garlic paste
4 tbsp ranchero seasoning
4 tbsp adobo
4 tbsp oil
1 tbsp sugar
2–3 bouillon cubes
Cilantro
Recao
Corn
Lime or vinegar
Water
Step-by-Step Instructions
1. Prep the Vegetables
Peel yuca, plátano, yautía, and auyama.
Keep them in water to prevent browning.
2. Season the meats:
In a bowl, combine:
Chuck beef
chicken thighs
smoked pork chops
Garlic paste
Adobo
Sofrito
Ranchero seasoning
Mix well.
3. Start the stew
In a large pot, heat oil with sugar until slightly caramelized.
Add beef first with 3 cups of water. Cover and cook for 30 minutes.
4. Add remaining meats:
Add chicken and smoked pork chops with another 3 cups of water.
Add bell pepper and celery. Cover and cook for 20 minutes.
5. Add the vegetables:
Add all root vegetables and cover with additional water.
Add whole onion, cilantro, and recao (tie together for easy removal).
Cover and cook for 30 minutes until everything is tender.
6. Build the body:
Remove large pieces of vegetables and blend into a puree.
Return puree to the pot to thicken the broth.
7. Finish
Taste and adjust salt with chicken bouillon cubes as needed.
Add lime juice or vinegar for acidity.
Add corn and cook for another 10 minutes.
Serve hot with white rice and avocado on the side.
Notes from My Kitchen
This is a process, not a rush meal.
The flavor within this sancocho builds in layers.
Dominican Sancocho
Ingredients
Instructions
Garlic Soy Baked Chicken
This garlic-soy-baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
This garlic soy baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
Table of Contents
Ingredients
3 lbs chicken (drums and thighs)
10 garlic cloves, grated
Juice of 1 lime
1 tbsp adobo
1/3 cup soy sauce
1/4 cup oil
Step-by-Step Instructions
Mix marinade.
Coat chicken and marinate.
Bake at 375 for 50 minutes.
Notes from My Kitchen
Broil the garlic soy chicken at the end for a nice brown and crisp color.
Garlic Soy Baked Chicken
Ingredients
Instructions
Grilled Chicken Rice Bowl with Corn Salsa
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
Table of Contents
Ingredients
Chicken
2 lbs chicken breast
3 tbsp oil
2 tbsp chicken bouillon
1 tbsp garlic powder
1 tsp cumin
1 tsp sazón
1 tbsp oregano
Corn Salsa:
1 cup cherry tomatoes
1/2 red onion
Cilantro
1 can corn
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
2 tbsp olive oil
Juice of 1/2 lemon
Sauce:
Cilantro
3 tbsp olive oil
1 tbsp garlic
2 tsp seasoning
1/3 cup water
Juice of 1/2 lemon
1 tsp sugar
Hot sauce
Salt
White rice
Step-by-Step Instructions
Cook rice first and keep warm.
Slice and score chicken. Season well.
Cook chicken on medium-high heat, 6 minutes per side.
Rest and slice.
Mix all corn salsa ingredients in a bowl.
Blend sauce ingredients until smooth. Adjust seasoning.
Assemble bowls with rice, chicken, salsa, and sauce.
Notes from My Kitchen
That sauce ties everything together.
Grilled Chicken Rice Bowl with Corn Salsa
Ingredients
Instructions
Hibachi-Style Salmon Bowls
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
This hibachi-style salmon bowl is buttery, savory, and feels like takeout at home. The yum yum sauce ties everything together.
Table of Contents
Ingredients
Vegetables
2 tbsp oil
2 tbsp butter
10 garlic cloves, grated
1 yellow onion
1 zucchini
1 yellow zucchini
2 cups broccoli
Mushrooms
Baby carrots
1/2 cup teriyaki sauce
1/4 cup soy sauce
Salmon:
3 lbs salmon, cubed
1 tsp garlic salt
1 tbsp paprika
2 tbsp sesame oil
2 tbsp teriyaki sauce
Yum Yum Sauce:
3 tbsp mayo
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp paprika
2 tsp sugar
Water
Hot sauce
Step-by-Step Instructions
Cook veggies in butter and sauce.
Season and air fry salmon at 400 for 10 minutes.
Mix sauce ingredients.
Serve over rice.
Notes from My Kitchen
Don’t overcook the salmon.
Sauce makes this bowl shine, don’t skip this part!
Hibachi-Style Salmon Bowls
Ingredients
Instructions
Marry Me Chicken Meatballs
These marry-me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level.
These marry me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level. A must add to your weekly rotation.
Table of Contents
Ingredients
Meatballs
2 lbs ground chicken
6 garlic cloves
1/2 cup panko
1 egg
1 tbsp Italian seasoning
1 tbsp onion powder
2 tbsp salt
2 tbsp paprika
Parmesan
Sauce:
3 tbsp butter
4 garlic cloves
1 shallot or 1/2 onion
Cherry tomatoes
1/3 cup sun dried tomatoes + oil
1 tbsp Italian seasoning
2 cups heavy cream
2 tbsp tomato paste
1/2 cup parmesan
1 tsp bouillon
Spinach
1/2 cup chicken stock
Step-by-Step Instructions
Mix meatball ingredients and form into balls.
Cook the meatballs in pan on medium heat, turning until browned all around.
Remove from pan.
In the same pan, melt butter and sauté garlic and onion.
Add tomatoes, seasoning, cream, and tomato paste. Stir well.
Add parmesan and bouillon.
Add spinach and chicken stock. Let wilt.
Return meatballs, coat in sauce, cover, and cook 5 minutes.
Notes from My Kitchen
That bouillon gives it depth.
Marry Me Chicken Meatballs
Ingredients
Instructions
Ranch Baked Chicken
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
Table of Contents
Ingredients
Chicken (quarters or preferred cut)
2 ranch seasoning packets
1 tbsp paprika
1/4 cup oil
Step-by-Step Instructions
Preheat oven to 375.
In a bowl, mix ranch seasoning, paprika, and oil.
Add chicken and coat completely.
Arrange in a baking dish.
Bake for 50 minutes uncovered.
Notes from My Kitchen
Broil at the end for crispy skin.
Ranch Baked Chicken
Ingredients
Instructions
Locrio de Salami
This locrio de salami is one of those Dominican one-pot meals that just hits every time. The salami flavors the rice as it cooks, giving it that signature color and taste. Simple ingredients, big flavor, and always satisfying.
This locrio de salami is one of those Dominican one-pot meals that just hits every time. The salami flavors the rice as it cooks, giving it that signature color and taste. Simple ingredients, big flavor, and always satisfying.
Table of Contents
Ingredients
2 cups quartered salami
(Popular Dominican salami brands: Estellar, Higüeral, Induveca)2–3 tbsp achiote oil
¼ red onion, diced
¼ red bell pepper, diced
2 tbsp sofrito
1 tbsp garlic paste
2 chicken bouillon cubes
3 cups washed long-grain rice
4 cups water
Fresh cilantro
Sliced scallions (for garnish)
If not using achiote oil:
Use preferred oil to brown the salami. After adding sofrito and garlic paste, add 1–2 orange sazón packets for color.
Step-by-Step Instructions
Prep the salami
Slice salami into rounds, then quarter each slice.
Brown the salami
In a hot pot over medium-high heat, add achiote oil. Add salami and cook until browned.
Build the base
Add diced red onion and bell pepper. Stir.
Add sofrito and garlic paste. Combine well.
Crumble in chicken bouillon cubes and mix.Add rice
Stir in washed rice.
Mix thoroughly so the rice absorbs the achiote color.Add liquid
Pour in 4 cups of water. Stir.
Cover and cook for 8–10 minutes, or until liquid is absorbed.Steam the rice
Stir again and form your “rice mountain” to prevent sticking.
Add fresh cilantro on top.
Cover (foil optional).
Lower the heat to low and cook for 25 minutes.Finish
Remove cilantro.
Fluff and break up the rice.
Garnish with sliced scallions.
Notes from My Kitchen
Browning the salami builds flavor and color.
The rice mountain trick is key for perfect Dominican rice.
Pairs perfectly with avocado and a simple salad.
Locrio de Salami
Ingredients
Instructions
Dominican Pernil
This is the centerpiece. A deeply seasoned Dominican pernil that cooks low and slow until tender, then finishes with that crispy skin on top. This is tradition, flavor, and a full moment on the table.
This is the centerpiece. A deeply seasoned Dominican pernil that cooks low and slow until tender, then finishes with that crispy skin on top. This is tradition, flavor, and a full moment on the table.
Table of Contents
Ingredients
1 bone-in pork shoulder (approx. 11 lbs)
1 cup sofrito
6 cloves garlic, grated or minced
6 whole garlic cloves
Juice of 6 limes
4 tbsp salt
3 tbsp oregano
⅓ cup soy sauce
Oven roasting bag
Scale seasoning up or down depending on pernil weight..
Step-by-Step Instructions
1. Clean & Prep the Pernil
Rinse pork shoulder under water until it runs clear.
Rub with salt and let sit in acid (lime juice or vinegar) for 10 minutes.
Rinse again and pat dry.
Carefully cut back the pork skin flap (do not remove).
Using a knife, poke deep X-shaped holes throughout the meat.
(If you don’t wash your pernil that’s between you and your ancestors.)
2. Make the Marinade
In a bowl, combine:
Sofrito
Salt
Oregano
Grated garlic
Soy sauce
Lime juice
Mix well.
3. Season and Marinate
Place pernil inside an oven roasting bag.
Pour marinade over pork, making sure to:
Push seasoning deep into holes
Insert whole garlic cloves into holes
Wipe skin flap clean and rub with soy sauce only.
Tie the bag tightly at the top.
Refrigerate at least overnight, 3 days is best.
Roasting Instructions
1.High Heat
Preheat oven to 400°F.
Poke 3 small ventilation holes near the top knot of the bag.
Place on an oven safe roasting pan, knot-side-up.
Roast at 400°F for 1 hour.
2. Low & Slow
Reduce oven to 300°F
Roast for 2½ additional hours.
3. Crispy Skin Finish
Remove pernil from roasting bag.
Broil on high for 5 minutes
Watch closely, do not walk away.
4. Serve
Shred pork.
Toss in pan juices.
Chop crispy skin and mix into meat.
Finish with fresh lime.
Notes from My Kitchen
The oven bag locks in moisture and flavor.
Three-day marinade = elite-level pernil.
Crispy skin is non-negotiable.
This is “new designated pernil lady” behavior.
Pernil
Ingredients
Instructions
Espagueti con Salami
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
This is the Dominican spaghetti we all grew up on. Saucy, creamy, and loaded with salami, with that signature Michelle-mayo finish that makes it what it is. It’s bold, comforting, and always hits.
Table of Contents
Ingredients
1 lb spaghetti #8, cooked
2–3 cups reserved pasta water
2 cups cubed salami
3 tbsp oil
2 tbsp garlic paste
2 tbsp sofrito
⅔ chicken bouillon cube
3 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper, sliced
1 red onion, sliced
1 tbsp olives
Fresh cilantro
½ cup mayonnaise
1 cup regular water
Optional: grated parmesan cheese
Step-by-Step Instructions
Cook the spaghetti
Bring a pot of salted water to a boil.
Add spaghetti #8 and cook for 12 minutes until tender.
Reserve 2–3 cups of pasta water before draining.
Prep the salami
Slice the salami, then cut into smaller pieces.
Brown the salami
In the same pot, heat oil over medium heat. Fry the salami until lightly browned.
Build the base
Add garlic paste, sofrito, chicken bouillon, tomato paste, red bell pepper, cubanelle pepper, red onion, olives, and cilantro. Stir to combine.
Add liquid
Pour in 2 cups of reserved pasta water and 1 cup of regular water. Stir.
Add spaghetti
Add the drained spaghetti back into the pot. Toss well to coat in the sauce.
Make it creamy
Stir in ½ cup mayonnaise and combine thoroughly. No milk or butter needed.
Serve
Serve warm. Optional: top with grated parmesan cheese.
Notes from My Kitchen
The mayo gives it that creamy Dominican texture.
Pasta water helps create the perfect sauce consistency.
Yes… the mayo is intentional 😌
Espagueti con Salami (Dominican Spaghetti)
Ingredients
Instructions
Pollo Frito (Dominican Fried Chicken)
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Table of Contents
Ingredients
2 lbs chicken, skin removed
1 tbsp garlic salt
(or ½ tbsp salt + ½ tbsp garlic powder)2 tbsp oregano
½ tbsp black pepper
1 tbsp adobo
1 sazon packet
Juice of 1 lime
Vegetable oil (for frying; avocado oil used)
Water (for parboiling)
Step-by-Step Instructions
Clean the chicken
Clean the chicken with vinegar and limes. Remove the skin if not already removed.
Season & marinate
Season the chicken with garlic salt, oregano, black pepper, adobo, and sazon packet.
Squeeze in lime juice and toss well to coat. Place the chicken in a zip-top bag with its juices and marinate in the refrigerator for a couple of hours or overnight.Parboil
Add about 1 inch of water to a pot. Add the marinated chicken and parboil for 20 minutes.
Drain
Remove the chicken from the water and let the excess liquid drain off.
Fry
Add about 1 inch of oil to the pot and heat on high for 3 minutes. Add the chicken and lower the heat to medium. Fry for 5 minutes per side until golden and crisp.
Finish
While the chicken is still hot, sprinkle with a little salt and squeeze fresh lime over the top.
Serve
Serve with traditional rice and beans.
Notes from My Kitchen
Parboiling helps cook the chicken through before frying.
Frying on medium ensures it crisps without burning.
Lime at the end brings everything together.
