Michelle Ramos
@explorefashionmic
Traditional Panamanian Sancocho
Sancocho is a hearty and flavorful chicken soup that is a staple in Panamanian cuisine. This comforting dish features tender chicken, yuca, plantains, and potatoes simmered in a savory broth, making it perfect for family gatherings or a cozy dinner at home.
Details
- Cuisine:latin-american
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time45 min.
- Cook time1 min.
- Total time46 min.
- Servings12
Ingredients
- 9 cups
- 1
- 2, peeled and cut into 2-inch pieces
- 1, chopped
- 1/2 cup, chopped
- 5 cloves, chopped
- 1 1/2 teaspoons
- 3 pounds, peeled and cut into 1-inch cubes
- 6 small, quartered
- 1 (15.25 ounce) can, drained
Cooking Instructions
Follow our step-by-step guide on how to make Traditional Panamanian Sancocho.
Step 1
In a spacious pot, combine water, a whole chicken, sliced plantains, diced onion, fresh cilantro, minced garlic, and a generous pinch of salt.
Step 2
Bring this flavorful concoction to a vigorous boil over high heat.
Step 3
Once it reaches a rolling boil, lower the heat to medium and let it simmer gently for about 45 minutes, allowing the chicken to cook thoroughly until it’s no longer pink at the bone, achieving an internal temperature of 165°F (74°C).
Step 4
Carefully lift the chicken from the pot and set it aside to cool slightly.
Step 5
While the chicken cools, add yuca, quartered potatoes, and drained corn to the pot.
Step 6
Continue cooking over medium heat for approximately 30 minutes, or until the yuca and potatoes are tender and inviting.
Step 7
When the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces and return it to the pot.
Step 8
Stir everything together, letting the flavors meld beautifully, and heat through before serving.
Step 9
Enjoy this comforting dish that brings warmth and joy to your table.