Sancocho Panameño

Name: Sancocho Panameño
Yield: 7
Cuisine: Panama
Ingredients: Whole chicken, cut into pieces — about 1.5 kg (3.3 lb); Ñame (yam) or yuca, peeled and cubed — 2; Corn cobs, cut into pieces — 2; Onion, chopped — 1; Garlic, minced — 3 cloves; Culantro (or substitute cilantro), chopped — 4 sprigs; Water — 1.9 L (64 fl oz); Salt and pepper — to taste; Rice, to serve — 2 cups

The Quirky Foodster Team

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Servings

Ingredients

Whole chicken, cut into pieces — about 1.5 kg (3.3 lb)
Ñame (yam) or yuca, peeled and cubed — 2
Corn cobs, cut into pieces — 2
Onion, chopped — 1
Garlic, minced — 3 cloves
Culantro (or substitute cilantro), chopped — 4 sprigs
Water — 1.9 L (64 fl oz)
Salt and pepper — to taste
Rice, to serve — 2 cups

Method

Place the chicken, onion, garlic and water in a large pot and bring to a boil.
Skim any foam from the surface, then reduce to a simmer and cook for 30 minutes.
Add the ñame or yuca and corn, and continue simmering for a further 25–30 minutes until the chicken and vegetables are tender.
Stir in the chopped culantro in the final 5 minutes of cooking.
Season with salt and pepper.
Serve hot with rice.

Introduction: A hearty chicken and root vegetable stew flavoured with culantro, considered Panama's national dish and beloved comfort food.

Cultural Background: Sancocho holds deep national pride in Panama, its distinctive use of culantro (a pungent, sawtooth-leafed herb) setting it apart from similar stews found elsewhere in Latin America, traditionally simmered slowly for a family lunch.

Tips: Culantro has a much stronger flavour than regular cilantro — use less if substituting. Skimming the foam early in cooking gives a cleaner, clearer broth.

Variations: Add a piece of pumpkin or plantain for extra heartiness. Use bone-in chicken thighs for a richer broth.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium heat until warmed through.

FAQs:

Q: What is culantro?

A: A pungent, sawtooth-leafed herb related to cilantro but with a much stronger flavour, central to Panamanian sancocho.

Q: Why is sancocho considered Panama's national dish?

A: Its widespread popularity, comforting character and presence at family gatherings across the country have cemented its status as a beloved national symbol.