Sancocho Panameño
A hearty and flavorful chicken soup, considered a national dish of Panama. It's a comforting and robust stew, often prepared for special occasions and family gatherings, featuring a variety of root vegetables and herbs.
🧂 Ingredients
- 1 kg Whole chicken(cut into pieces)
- 3 liters Water
- 500 g Yuca (cassava)(peeled and cut into large chunks)
- 2 medium Plantains (green)(peeled and cut into large chunks)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 large Onion(chopped)
- 1 medium Bell pepper(chopped)
- 4 cloves Garlic(minced)
- 0.5 cup Cilantro(chopped)
- 0.25 cup Culantro (recao)(chopped (optional, but traditional))
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 2 tbsp Achiote (annatto) oil(for color and flavor)
👨🍳 Instructions
- 1
In a large pot, heat the achiote oil over medium heat. Add the chicken pieces and brown them on all sides.
- 2
Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until softened.
- 3
Pour in the water and bring to a boil. Skim off any foam or impurities that rise to the surface.
- 4
Add the yuca, green plantains, and corn to the pot. Season with salt and pepper.
- 5
Reduce heat to low, cover, and simmer for about 1 hour, or until the chicken and vegetables are tender. Stir occasionally.
- 6
Stir in the chopped cilantro and culantro (if using) during the last 10 minutes of cooking.
- 7
Taste and adjust seasoning if necessary. Serve hot, ensuring each bowl has a piece of chicken and a variety of vegetables.
💡 Pro Tips
- ✓For a richer flavor, you can use chicken broth instead of some of the water.
- ✓If you can't find culantro, increase the amount of cilantro.
- ✓Sancocho is often served with white rice and a side of picante (hot sauce).
🔄 Variations
- Some recipes include ñame (yam) or potato for added starchiness.
- A splash of lime juice can be added at the end for brightness.