How To Make Panamanian Sancocho
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 whole chicken, cut into pieces
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tomatoes, diced
- 1 cup of corn kernels
- 1 cup of diced yuca (cassava)
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 6 cups of chicken broth
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
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In a large pot, heat some oil over medium heat. Add the chicken pieces and brown them on all sides until golden. Remove the chicken from the pot and set aside.
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In the same pot, add the garlic, onion, and bell pepper. Sauté until the vegetables are softened.
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Add the diced tomatoes, corn, yuca, potatoes, carrots, cumin, oregano, salt, and pepper. Stir well to combine all the flavors.
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Return the browned chicken pieces to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 to 2 hours, until the chicken is tender and the flavors have melded together.
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Once the sancocho is done, remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot and stir well.
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Serve the Panamanian Sancocho hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew. Enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 110mg
- Sodium : 900mg
- Total Carbohydrates : 30g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 32g
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