Panamanian Sancocho

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 55 mins
• Calories: 456 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 onion, chopped
• 5 cloves garlic, chopped
• 9 cups water
• ½ cup chopped fresh cilantro
• 1 whole chicken
• 6 small red potatoes, quartered
• 1 (15.25 ounce) can corn, drained
• 2 plantains, peeled and cut into 2-inch pieces
• 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes

Recipe Instructions

Step 1

Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Step 2

Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.

Step 3

Discard chicken skin and bones. Place meat back into the soup; stir to combine.