Sancocho Panameño
Ingredients:
2 pounds chicken (bone-in pieces, preferably thighs or drumsticks)
10 cups water
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon chopped culantro (or substitute cilantro if unavailable)
2 green plantains, peeled and cut into chunks
2 yuca (cassava) roots, peeled and chopped
2 carrots, peeled and sliced
1 ear of corn, cut into 3–4 pieces
1 tablespoon oregano
Salt and pepper to taste
1 chicken bouillon cube (optional)
Lime wedges, for serving
White rice, for serving
Instructions:
1. In a large pot, heat oil over medium heat. Add the onion, garlic, green pepper, and celery. Sauté until softened, about 5 minutes.
2. Add the chicken pieces and cook until lightly browned, turning occasionally.
3. Pour in the water and bring to a boil. Skim any foam from the surface.
4. Add the culantro, oregano, salt, pepper, and bouillon cube if using.
5. Reduce heat and simmer for 30 minutes to develop the broth.
6. Add the plantains, yuca, carrots, and corn pieces. Simmer for another 40–45 minutes until vegetables are tender and the chicken is cooked through.
7. Taste and adjust seasoning as needed.
8. Serve hot with lime wedges and a side of white rice.
Prep: 20 mins | Cook: 1 hr 20 mins | Total: 1 hr 40 mins
Servings: 6 | Calories: 410 per serving
