One popular dish in Panama is “Sancocho,” a hearty and comforting chicken soup. Here’s a concise recipe for Panamanian Sancocho:


  • 2 pounds chicken pieces (bone-in, skin-on for extra flavor)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 bell pepper (any color), chopped
  • 1 yuca (cassava), peeled and cut into chunks
  • 2 ears of corn, cut into pieces
  • 2 green plantains, peeled and cut into chunks
  • 1 bunch of cilantro, tied with kitchen twine
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Lime wedges, for serving
  • Cooked white rice, for serving


  1. In a large pot, place the chicken pieces and add enough water to cover them. Bring to a boil over medium heat and skim off any foam that rises to the surface.
  2. Add the chopped onion, minced garlic, chopped tomatoes, and chopped bell pepper to the pot. Stir to combine.
  3. Add the yuca (cassava), corn pieces, and green plantains to the pot.
  4. Tie the cilantro bunch with kitchen twine and add it to the pot.
  5. Stir in the dried oregano, ground cumin, salt, and pepper.
  6. Reduce the heat to low and simmer the soup, partially covered, for about 1 to 1.5 hours, or until the chicken is tender and the flavors have melded together.
  7. Remove the cilantro bundle from the pot and discard.
  8. Serve the Sancocho hot, accompanied by lime wedges for squeezing over the soup.
  9. Serve with cooked white rice on the side.

Enjoy the comforting flavors of Panamanian Sancocho, a beloved chicken soup in Panama!



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