Best 4 Sancocho De Panama Recipes

Sancocho de Panama is a hearty and flavorful stew that is a staple of Panamanian cuisine. It is typically made with a variety of meats, such as chicken, beef, and pork, as well as vegetables, such as yucca, plantains, and corn. The stew is seasoned with achiote, garlic, cumin, and oregano, and is often served with rice. There are many different variations of sancocho de Panama, but the recipes in this article will provide you with a good starting point for making this delicious dish.

**In this article, you will find three recipes for sancocho de Panama**:

* **Traditional Sancocho de Panama:** This recipe is a classic take on the dish, and it uses a variety of meats and vegetables.
* **Chicken Sancocho de Panama:** This recipe is a lighter version of the dish, and it uses only chicken as the protein.
* **Seafood Sancocho de Panama:** This recipe is a unique take on the dish, and it uses a variety of seafood, such as shrimp, mussels, and fish.

No matter which recipe you choose, you are sure to enjoy this delicious and authentic Panamanian dish.

Let's cook with our recipes!

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

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

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.

SANCOCHO

Sancocho image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 ear corn, cut into 1-inch pieces
1 carrot, diced
1/4 cup diced green plantain
1/4 cup diced sweet potato
6 cups chicken broth
1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro
4 green onions, sliced
1/2 cup diced boiled yucca
Coconut rice, for serving

Steps:

Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
Serve with a side of coconut rice.

Tips:

Use a large pot to cook the sancocho, as it will produce a lot of liquid.
If you don't have access to achiote paste, you can use a teaspoon of paprika or annatto powder as a substitute.
You can add other vegetables to the sancocho, such as potatoes, carrots, or corn on the cob.
If you want a thicker sancocho, you can add a cup of cooked rice or beans.
Serve the sancocho with a side of white rice, avocado, and salsa.

Conclusion:

Sancocho de Panama is a delicious and hearty stew that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With its combination of meat, vegetables, and spices, sancocho is a dish that is sure to please everyone at the table.