How to Make Panamanian Sancocho - A Step-by-Step Guide

Panamanian Sancocho is a traditional soup that is deeply rooted in Panamanian culture. This hearty and flavorful dish is often served during special occasions, such as family gatherings, holidays, and celebrations. It is a beloved comfort food that brings people together and is considered a staple in Panamanian cuisine.

The main ingredients in Panamanian Sancocho include a variety of meats, such as chicken, beef, and pork, along with a medley of root vegetables, plantains, and corn. T...

Read more

Ingredients

  • 9 cups water
  • 1 whole chicken
  • 2 plantains, peeled and cut into 2-inch pieces
  • 1 onion, chopped
  • ½ cup chopped fresh cilantro
  • 5 cloves garlic, chopped
  • 1 ½ teaspoons salt
  • 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
  • 6 small red potatoes, quartered
  • 1 (15.25 ounce) can corn, drained

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 55 mins
  • Servings: 12
  • Yield: 12 servings

  • Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
  • Discard chicken skin and bones. Place meat back into the soup; stir to combine.
  • Nutrition

    456 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 50mg
    • Sodium: 469mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 21g
    • Vitamin C: 39mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 1042mg