Panama Sancocho

Panama Sancocho Recipe - Authentic Panamanian Chicken Stew

Region / culture: Panama | Preparation time: 15 minutes | Cooking time: 1 hour 20 minutes | Servings: 6-8

Introduction

Panama Sancocho is a traditional and hearty chicken soup that is popular in Panama and other Latin American countries. This dish is known for its rich and flavorful broth, tender chicken, and a variety of vegetables that add depth and texture to the soup.

History

Sancocho has its roots in Spanish cuisine and was brought to Latin America during the colonial period. Over time, each country has put its own spin on the dish, resulting in variations in ingredients and cooking methods. In Panama, Sancocho is often made with chicken, yucca, plantains, and other local ingredients.

Ingredients

1 x 3 – 3.5 lb (1.59 kg) chicken
2 lb (907 g) yucca root, peeled and cut into 1 inch cubes
1 lb (454 g) yam, peeled and cut into 1 inch cubes (if available)
2 large plantains, peeled and cut into 1 inch slices (not too ripe)
1 bunch of green onions, coarsely chopped (white part only)
3 carrots, scrubbed and cut into bite-size pieces
3 ears of corn, cut into 1 inch pieces
0.5 cup of gringo cilantro leaves and stems, chopped or if Panamanian cilantro (leaf resembling dandelion) is used — 1 leaf
water or chicken broth
salt and pepper

How to prepare

Place all ingredients, except salt, pepper, and corn, into a large soup or stock pot.
Pour enough water or chicken broth into the pot to cover the ingredients.
Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
Take out the chicken, remove the skin, and separate the meat from the bones.
Break the chicken meat into fairly large pieces and put them back into the pot.
Add corn, salt, and pepper according to your taste.
Continue simmering for approximately 20 minutes more.

Variations

Some variations of Sancocho include adding beef or pork instead of chicken, or using different vegetables such as potatoes or squash.

Cooking Tips & Tricks

To enhance the flavor of the broth, you can add a few sprigs of cilantro or a bay leaf while simmering the soup.

- For a thicker consistency, you can mash some of the yucca or plantains before adding them to the pot.

- Sancocho is best enjoyed the day after it is made, as the flavors have time to meld together.

Serving Suggestions

Serve hot with a side of white rice and avocado slices.

Cooking Techniques

Simmering the soup for an extended period of time allows the flavors to develop and the ingredients to become tender.

Ingredient Substitutions

If yucca root is not available, you can substitute with potatoes or cassava.

Make Ahead Tips

Sancocho can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the soup in a large bowl with a sprinkle of chopped cilantro on top for a pop of color.

Pairing Recommendations

Sancocho pairs well with a cold beer or a glass of white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Yucca root: 37g per 1 cup

- Yam: 37g per 1 cup

- Plantains: 48g per 1 cup

- Carrots: 12g per 1 cup

- Corn: 41g per 1 cup

Fats

- Chicken: 7g per 3 oz serving

Proteins

- Chicken: 26g per 3 oz serving

Vitamins and minerals

Yucca root: High in vitamin C and manganese

- Yam: High in vitamin C and potassium

- Plantains: High in vitamin A and vitamin C

- Carrots: High in vitamin A and potassium

- Corn: High in vitamin C and magnesium

Alergens

None listed

Summary

Panama Sancocho is a nutritious and balanced meal that is rich in carbohydrates, proteins, vitamins, and minerals.

Summary

Panama Sancocho is a comforting and flavorful chicken soup that is perfect for a cold day or when you're craving a taste of Latin American cuisine. With its hearty ingredients and rich broth, this dish is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Panama Sancocho. It was a hot summer day in Panama City, and I was visiting a local market with my grandmother. As we walked through the bustling aisles, the aromas of fresh fruits, vegetables, and spices filled the air. I remember the vibrant colors of the produce, the sounds of vendors calling out their wares, and the buzz of the crowd around us.

We stopped at a stall selling traditional Panamanian ingredients, and my grandmother struck up a conversation with the vendor, a cheerful woman with a warm smile. As they chatted, the vendor mentioned that she had a special recipe for Panama Sancocho, a traditional soup made with chicken, vegetables, and yuca. My grandmother's eyes lit up with interest, and she eagerly asked for the recipe.

The vendor was happy to share her knowledge, and she began to explain the ingredients and steps involved in making the dish. I watched in awe as my grandmother listened intently, nodding along and asking questions when necessary. She had always been a talented cook, but I had never seen her so excited about a new recipe before.

After the vendor had finished explaining the recipe, my grandmother thanked her profusely and we continued on our way through the market. As we walked, my grandmother talked animatedly about the ingredients and techniques she had learned, her eyes shining with excitement. I could tell that she was already planning to make the dish as soon as we got home.

When we arrived back at my grandmother's house, she wasted no time in gathering the ingredients and getting to work in the kitchen. I watched as she expertly chopped the vegetables, seasoned the chicken, and simmered the broth on the stove. The rich aroma of the soup filled the house, making my mouth water in anticipation.

As the soup cooked, my grandmother shared stories about her own experiences with Sancocho. She told me about the time she had first tried the dish as a young girl, and how she had fallen in love with its comforting flavors and hearty ingredients. She talked about the different variations of the recipe she had tasted over the years, each one unique and delicious in its own way.

Finally, the soup was ready, and my grandmother ladled it into bowls, garnishing each one with fresh cilantro and a squeeze of lime. I eagerly took my first bite, savoring the rich broth, tender chicken, and creamy yuca. The flavors were unlike anything I had ever tasted before, and I knew that this recipe would become a favorite in our household.

From that day on, Panama Sancocho became a regular dish on my grandmother's menu. She would make it for special occasions, family gatherings, or simply when we needed a comforting and nourishing meal. Each time she cooked it, she would tell me the story of how she had learned the recipe, and how it had become a cherished part of her culinary repertoire.

I have since learned how to make Panama Sancocho myself, using my grandmother's recipe as a guide. Every time I prepare the dish, I am transported back to that hot summer day in Panama City, to the bustling market, the friendly vendor, and the excitement in my grandmother's eyes as she learned something new. It is a recipe that holds a special place in my heart, a reminder of the joy and connection that can be found in sharing food and traditions with loved ones. And for that, I am forever grateful to my grandmother and the beautiful country of Panama.