Panamanian Sancocho de Gallina

Panamanian Sancocho de Gallina Recipe - Authentic Panamanian Dish

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Sancocho de Gallina is a traditional Panamanian chicken soup that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Panamanian cuisine and is often enjoyed during special occasions and family gatherings.

History

Sancocho de Gallina has its roots in the indigenous cultures of Panama, where it was originally made with local ingredients such as yucca, plantains, and corn. Over time, the recipe evolved to include chicken as the main protein, along with a variety of vegetables and herbs. Today, Sancocho de Gallina is a beloved dish that is enjoyed by people of all ages in Panama and beyond.

Ingredients

1 x 4 – 5 lb (2.27 kg) stewing hen, cleaned, dressed and cut up
1 large onion
2 ripe tomatoes
2 green peppers
4 garlic cloves, mashed
4 qt (3.78 liter) cold water
1 lb (454 g) yucca
2 medium size otoes
1 lb (454 g) ñame
3 green plantains
0.5 lb (227 g) zapallo (pumpkin)
3 ears of tender corn
1 lb (454 g) potatoes
salt and pepper
coriander and parsley

How to prepare

Place the cut-up hen in the cold water with the herbs, salt, and pepper. Cook slowly until the hen is tender.
While it is cooking, chop the onion, tomatoes, and peppers.
Add the chopped onion, tomatoes, peppers, and garlic to the pot.
Cut the corn and plantains into 1.5 inch pieces and add them to the pot.
Chop the remaining vegetables (not too small) and add them to the pot.
Continue cooking until all the vegetables are tender.
Season to taste.
For a little more flavor, add a bit of hot pepper.
Serve in large soup dishes.

Variations

For meat sancocho, use 2 lb (907 g) of beef brisket or flank steak (cut-up) and increase the quantity of vegetables.
You can add other vegetables such as carrots, celery, or squash to the soup for added flavor and nutrition.
For a spicier version, you can add hot peppers or hot sauce to the soup.

Cooking Tips & Tricks

To enhance the flavor of the broth, you can add a chicken bouillon cube or chicken broth to the pot.

- For a richer and thicker soup, you can blend some of the vegetables before adding them to the pot.

- Make sure to simmer the soup on low heat to allow the flavors to meld together and the chicken to become tender.

Serving Suggestions

Serve Sancocho de Gallina with a side of white rice and avocado slices for a complete meal.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to develop and the chicken to become tender.

Ingredient Substitutions

If you can't find yucca or ñame, you can substitute with potatoes or sweet potatoes.

- If you don't have plantains, you can use green bananas as a substitute.

Make Ahead Tips

Sancocho de Gallina can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Serve the soup in large soup dishes and garnish with fresh parsley for a pop of color.

Pairing Recommendations

Sancocho de Gallina 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 stove or in the microwave before serving.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 60% DV

- Calcium: 8% DV

- Iron: 15% DV

Alergens

Contains: None

Summary

Sancocho de Gallina is a nutritious and balanced meal that is rich in protein, vitamins, and minerals. It is a great source of carbohydrates and fiber, making it a filling and satisfying dish.

Summary

Sancocho de Gallina is a delicious and nutritious Panamanian chicken soup that is perfect for a comforting meal. With a rich broth, tender chicken, and a variety of vegetables, this dish is sure to warm your soul and satisfy your taste buds. Enjoy this traditional recipe with your family and friends for a taste of Panama's culinary heritage.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Panamanian Sancocho de Gallina. It was many years ago, when I was just a young girl living in Panama with my family. I had always loved cooking, and I was always eager to learn new recipes from my mother and grandmother.

One day, a family friend came over for dinner and brought with her a big pot of Sancocho de Gallina. As soon as I took my first bite, I was hooked. The rich broth, the tender chicken, the hearty vegetables – it was like nothing I had ever tasted before. I immediately asked our friend for the recipe, and she was more than happy to share it with me.

The next day, I set out to make my very own Sancocho de Gallina. I gathered all the ingredients – chicken, yuca, plantains, corn, potatoes, and a variety of herbs and spices. I spent the whole day in the kitchen, carefully following the recipe and adding my own little touches here and there. And when it was finally ready, I sat down to enjoy a bowl of steaming hot Sancocho de Gallina.

It was delicious. It tasted just like the one our friend had brought over, and I felt a sense of accomplishment knowing that I had made it myself. From that day on, Sancocho de Gallina became a staple in our household. Whenever we had guests over or there was a special occasion, I would make a big pot of Sancocho de Gallina and serve it with pride.

Over the years, I continued to perfect my recipe for Sancocho de Gallina. I learned new techniques, experimented with different ingredients, and made adjustments based on feedback from my family and friends. And each time I made it, I felt connected to my roots and to the rich culinary traditions of Panama.

I learned that Sancocho de Gallina is more than just a soup – it is a symbol of family, community, and love. It is a dish that brings people together, warms their hearts, and nourishes their bodies. And I felt honored to be able to carry on this tradition and share it with the people I care about.

As the years went by, I continued to learn new recipes and techniques from various places and people. I collected cookbooks, attended cooking classes, and even traveled to different countries to immerse myself in their culinary traditions. But no matter how many recipes I learned, Sancocho de Gallina remained close to my heart.

Now, as I sit here in my kitchen, surrounded by the aromas of simmering broth and bubbling pots, I can't help but feel grateful for all the recipes I have learned over the years. Each one tells a story, carries a memory, and connects me to a different time and place. And as I ladle out a bowl of steaming hot Sancocho de Gallina for my family, I know that I am passing on a tradition that will continue to bring us joy and nourishment for generations to come.