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Panamanian Sancocho
Panamanian Sancocho
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
"Panamanian sancocho: a hearty stew filled with tender chicken, yuca, potatoes, plantains, and corn."
Ingredients:
  • 9 cups water
  • 1 whole chicken
  • 2 plantains, peeled and cut into 2-inch pieces
  • 1 onion, chopped
  • 0.5 cup chopped fresh cilantro
  • 5 cloves garlic, chopped
  • 1.5 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
Instructions:
  • In a large pot, join water, chicken, plantains, onion, cilantro, garlic, and salt. Boil, then simmer on medium heat for about 45 minutes until the chicken is no longer pink at the bone and the juices run clear. Confirm it's cooked through by checking with an instant-read thermometer - it should read 165 degrees F (74 degrees C) near the bone.
  • Take out the chicken to cool. Introduce yuca, potatoes, and corn to the soup and cook over medium heat until yuca and potatoes are tender, around 30 minutes.
  • Remove and discard the chicken skin and bones, then return the meat to the soup and gently stir to combine.

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