Panamanian Sancocho
Dive into the comforting flavors of **Panamanian Sancocho**, a traditional chicken stew that's a cornerstone of Panama's culinary heritage. This hearty, one-pot dish brims with wholesome ingredients like tender chicken, earthy yuca, nutrient-rich ñame, and sweet rounds of corn on the cob, all simmered in a fragrant broth infused with onion, garlic, and vibrant fresh herbs like cilantro and culantro. Perfectly seasoned with a subtle kick of black pepper, this soul-warming stew is slow-cooked to perfection, allowing the vegetables to melt into the flavorful broth while the chicken becomes irresistibly tender. Serve this crowd-pleasing classic alongside steamed white rice for a complete and authentic Panamanian meal. Whether you're seeking comfort food or exploring global cuisines, Sancocho offers an unforgettable taste of tradition.
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Recipe Information
Ingredients
- 1 whole Whole chicken (cut into pieces)
- 2 cups Yuca (cassava), peeled and cut into chunks
- 1 large Ñame (yam), peeled and cut into chunks
- 2 ears Corn on the cob, cut into rounds
- 2 medium Potato, peeled and cut into chunks
- 1 cup Cilantro, chopped
- 1 cup Culantro (or extra cilantro), chopped
- 4 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 1 medium Green bell pepper, chopped
- 10 cups Chicken broth or water
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
Instructions
Clean and cut the chicken into serving-sized pieces. Remove excess fat but leave the skin on for added flavor.
In a large stockpot, heat 10 cups of chicken broth or water over medium-high heat.
Add the chicken pieces to the pot, along with the minced garlic, chopped onion, and green bell pepper.
Season the broth with salt and black pepper, then bring it to a boil.
Skim any foam or impurities that rise to the surface, then reduce the heat to low and let it simmer for about 30 minutes, partially covered.
While the chicken cooks, peel and chop the yuca, ñame, and potatoes into chunks. Cut the corn on the cob into thick rounds.
Add the yuca, ñame, potatoes, and corn to the pot. Stir gently to combine with the chicken and broth.
Simmer the stew for another 45-60 minutes, or until the root vegetables are tender and the chicken is fully cooked.
Just before turning off the heat, stir in the chopped cilantro and culantro. Adjust the seasoning with more salt and pepper if needed.
Serve the sancocho hot in bowls, accompanied by white rice on the side. Garnish with additional fresh cilantro if desired.
Nutrition Facts
Calories |
4923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 13567 mg | 590% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 39.6 g | ||
| Protein | 461.6 g | 923% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 677 mg | 52% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 9503 mg | 202% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
