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
- 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.
- Add the chopped onion, minced garlic, chopped tomatoes, and chopped bell pepper to the pot. Stir to combine.
- Add the yuca (cassava), corn pieces, and green plantains to the pot.
- Tie the cilantro bunch with kitchen twine and add it to the pot.
- Stir in the dried oregano, ground cumin, salt, and pepper.
- 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.
- Remove the cilantro bundle from the pot and discard.
- Serve the Sancocho hot, accompanied by lime wedges for squeezing over the soup.
- Serve with cooked white rice on the side.
Enjoy the comforting flavors of Panamanian Sancocho, a beloved chicken soup in Panama!