Sancocho (Panamanian Chicken and Root Vegetable Soup)
Local name: Sancocho de Gallina
In short: Panama's classic chicken soup with ñame, yuca and corn on the cob, scented with culantro and garlic, and served with a side of white rice. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Sancocho is the soup Panamanians make when family gathers or the weekend is slow. A whole chicken, traditionally a tougher country hen, simmers with ñame (a starchy yam), yuca and corn on the cob until the broth turns lightly thick and golden. Culantro, a long-leaf herb with a deeper flavor than cilantro, gives the pot its signature smell. A small plate of white rice goes on the side for spooning into the broth.
Instructions
- Season the chicken with 1 teaspoon of the salt, the pepper and the lime juice. Let it sit for at least 15 minutes while you prepare the vegetables.
- Heat the oil in a large pot over medium heat. Cook the onion, garlic, bell pepper and half the culantro for 4 minutes, until the onion is soft and translucent.
- Add the chicken and stir for 3 to 4 minutes so the pieces pick up a little color. Sprinkle in the oregano.
- Pour in the water and bring to a boil. Skim off the foam, lower the heat, partly cover and simmer for 25 minutes.
- Add the ñame and the remaining salt and simmer for 15 minutes. Then add the yuca and corn.
- Cook for 20 to 25 minutes more, until the roots are tender when pierced and the chicken reaches 74°C (165°F) in the thickest part. The ñame sheds starch and thickens the broth slightly.
- Stir in the remaining culantro and simmer for 2 minutes. Taste and adjust the salt.
- Ladle into deep bowls so each one gets chicken, roots and a round of corn. Serve with white rice on the side and hot sauce at the table.
Tips
- No culantro or ñame? Use a big bunch of cilantro with a few parsley sprigs, and swap the ñame for white sweet potato or extra yuca. The soup will taste a little sweeter.
- Make it a day ahead if you can. The soup deepens overnight, and the starch will thicken it, so thin it with a splash of water when you reheat.
Questions and answers
Can I make sancocho ahead of time?
Yes. Cool it and refrigerate for up to 4 days. The roots soak up broth as they sit, so add a splash of water when you reheat it.
Can sancocho be frozen?
Freeze the broth and chicken for up to 3 months, but leave out the yuca and ñame, which turn grainy after thawing. Cook fresh roots in the reheated broth.
How is Panamanian sancocho different from other sancochos?
The Panamanian version is lighter and centers on chicken, ñame, yuca and culantro, with rice served on the side. Some other versions use several meats and plantain for a heavier broth.
How long does it take to make Sancocho (Panamanian Chicken and Root Vegetable Soup)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Sancocho (Panamanian Chicken and Root Vegetable Soup)?
About 560 kcal per serving, with 30 g of protein, 58 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 58 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
