Best 5 Sancocho De Gallina Panameno Recipes

Sancocho de Gallina Panameño is a traditional Panamanian soup dish that is a staple of the country's cuisine. It is a hearty and flavorful stew made with chicken, vegetables, and herbs. The dish is believed to have originated in the countryside, where it was prepared by farmers and ranchers using whatever ingredients were available. Today, it is enjoyed by people of all walks of life and is often served at special occasions. Sancocho de Gallina Panameño is a versatile dish that can be customized to suit individual tastes. Some common variations include adding different types of meat, such as beef or pork, or using different vegetables, such as corn on the cob or yuca. The soup can also be made with different types of herbs and spices, such as cilantro, oregano, or cumin. No matter how it is prepared, Sancocho de Gallina Panameño is a delicious and satisfying dish that is sure to please everyone at the table.

This article provides three different recipes for Sancocho de Gallina Panameño. The first recipe is a traditional version of the dish that uses chicken, vegetables, and herbs. The second recipe is a more modern take on the classic soup, and it includes beef and pork in addition to chicken. The third recipe is a vegetarian version of the soup, and it uses a variety of vegetables and beans to create a flavorful and hearty broth.

Let's cook with our recipes!

SANCOCHO DE GALLINA (CHICKEN OR HEN SANCOCHO)

Sancocho de Gallina (Chicken or Hen Sancocho) image

Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens, but you can use chicken too. I have a lot of good memories associated with.

Provided by Erica Dinho

Categories Main dish

Time 1h15m

Number Of Ingredients 11

Ingredients

3 ears fresh corn (cut into 3 pieces)
12 cups of water
½ cup aliños
1 big whole chicken
1 teaspoon salt
2 green plantains (peeled and cut crosswise into 2 inch pieces)
2 chicken bouillon cubes
6 medium white potatoes (peeled and cut in half)
1 pound frozen yuca cut into big pieces
¼ cup chopped fresh cilantro
¼ teaspoon ground pepper

Steps:

In a large pot, place the chicken, corn, aliños, chicken bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender. Stir in the cilantro.
Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly. Sancocho de Gallina o Pollo

Nutrition Facts : Calories 724 kcal, Carbohydrate 91 g, Protein 31 g, Fat 28 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 104 mg, Sodium 1026 mg, Fiber 7 g, Sugar 21 g, UnsaturatedFat 19 g, ServingSize 1 serving

PANAMANIAN SANCOCHO

Panamanian Sancocho image

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.

Provided by IheartCilantro

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h55m

Yield 12

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g

PUERTO RICAN SANCOCHO

Puerto Rican Sancocho image

This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.

Provided by nydiah

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h

Yield 12

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 sprigs fresh cilantro, chopped
¼ teaspoon ground white pepper
1 pinch dried oregano
salt to taste
1 ½ pounds beef stew meat, cut into small pieces
water to cover
½ (6.5 ounce) can tomato sauce
2 cubes beef bouillon
1 cup 1 1/2-inch cut fresh green beans
2 carrots, peeled and sliced
⅓ cup chopped celery
1 large chayote squash - peeled, cored, and sliced lengthwise
1 (15.5 ounce) can small white beans, rinsed and drained
½ head cabbage, chopped
1 green banana, peeled and sliced into 3/4-inch pieces
1 yellow plantain, peeled and cut into 1-inch pieces
5 large llautias (yautias), peeled and quartered
6 potatoes, peeled and quartered
½ cup chopped peeled pumpkin
2 ears fresh corn, sliced into 6 pieces each
⅓ cup chopped green bell pepper

Steps:

Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g

SANCOCHO DE GALLINA

Sancocho de Gallina image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

Ingredients

12 to 14 cups water
1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces
2 stalks scallion, whole
1/2 white onion
2 sprigs of cilantro
1/4 cup olive oil
1 bunch scallions, about 8 chopped
1 tomato, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1/2 teaspoon ground cumin
14 teaspoon salt
1/4 teaspoon pepper
5 strands saffron
2 green plantains, broken by hand into pieces
2 yucca (cassava) peeled and cut into 2-inch pieces
4 red potatoes, cut into 2-inch pieces
2 ears of corn, kernels removed, optional
1/4 cup chopped cilantro leaves, plus more for garnish
3 chicken-flavored bouillon cubes
Salt and freshly ground black pepper
Avocado slices

Steps:

Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
Before serving, garnish with chopped cilantro. Serve with avocado slices.

PANAMANIAN SANCOCHO

Panamanian Sancocho image

There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).

Provided by ItsTheLadyV

Categories Clear Soup

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
3 teaspoons salt
1 tablespoon cilantro, minced
1 teaspoon dried oregano
3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped into bite-sized pieces
3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
4 cups chicken stock (the kind bought in a box is fine)
salt and pepper

Steps:

Rinse the chicken and pat dry.
In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
In the meantime, peel and chop the yucca and the onion. Set aside.
Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
Serve with white rice on the side that is added into the soup when you are about to eat it.
NOTE: This soup keeps well frozen and only gets more flavourful with time.

Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your sancocho de gallina. Look for free-range chicken, fresh vegetables, and flavorful spices.
Don't be afraid to experiment: There are many different ways to make sancocho de gallina, so feel free to experiment with different ingredients and flavors. You can add different vegetables, herbs, and spices to create a unique and delicious dish.
Make sure to cook the chicken thoroughly: Chicken is a delicate meat, so it's important to make sure it's cooked through before serving. Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Serve sancocho de gallina with your favorite sides: Sancocho de gallina is a hearty and flavorful dish that can be served with a variety of sides. Some popular options include rice, beans, plantains, and avocado.

Conclusion:

Sancocho de gallina is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a perfect dish for a party or potluck. If you're looking for a new and exciting way to enjoy chicken, give sancocho de gallina a try. You won't be disappointed!