Panamanian Sancocho | World Kitchen
A delicious soup made of chicken and served over rice perfect for a cool Fall day.
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
- 1 whole chicken, cut into pieces
- 3 tsp salt
- 3 cloves of garlic, minced
- 4 tbsp culantro or cilantro, minced (use stems and leaves if cilantro)
- 2 tbsp dried oregano
- 2 tsp olive oil
- 1 large onion, chopped
- 3 lbs starchy vegetable such as yucca, potato, green plantains, or even yam, peeled and chopped. Yucca is preferred.
In a small bowl, mix the salt, garlic, 3 tablespoons of culantro or cilantro, oregano, and olive oil together. Rub this mixture all over your chicken. Let chicken marinate for 10-20 minutes.Do Not rinse your chicken...ever. Some recipes call for rinsing chicken first but this is extremely unsanitary and spreads germs and bacteria all over your kitchen.
Heat a heavy pot or Dutch Oven over medium heat. Place your chicken into the pot, cover and allow to sweat for approximately 8 minutes.
Add the water or chicken stock, onion, and 1 tablespoon of culantro or cilantro to the pot. Make sure the chicken is covered with stock or water. Bring to a boil then lower hear to a simmer.
Allow the soup to simmer for medium low heat for approximately 20 minutes or until chicken is cooked through and soft.
Raise the heat to medium and add the root vegetables. Bring the pot to a gentle simmer. Cook until the yucca is cooked through, approximately 15-20 minutes.
Alternatively, you can keep the heat at medium low and simmer for 1 hour
Season with more salt and pepper to taste.
Serve the soup with rice on the side. Add the rice to the soup when you are about to eat it.