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Panamanian Sancocho Recipe | My Normal Gay Life Blog

Panamanian Sancocho | World Kitchen

A delicious soup made of chicken and served over rice perfect for a cool Fall day. 
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Main Course
Servings 6


  • 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.
Keyword Soup