Traditional Panamanian Sancocho Recipe: A Taste of Home

Panamanian sancocho is more than just a dish; it's a cultural experience that brings people together over a comforting bowl of hearty chicken stew. This traditional recipe is cherished in Panama for its simplicity, warmth, and ability to nourish the body and soul. Often enjoyed during family gatherings or special occasions, sancocho is a symbol of home and hospitality. The recipe features tender chicken, flavorful herbs, and root vegetables like yuca, all simmered together in a rich broth. It’s a dish that perfectly captures the essence of Panamanian cuisine.

Why You'll Love This Panamanian Sancocho Recipe

Sancocho is a beloved dish in Panama, known for its wholesome ingredients and rich, savory flavor. It’s a perfect dish for when you’re craving something comforting yet packed with nutritious ingredients. The combination of chicken, yuca, and corn creates a balance of flavors and textures, while the addition of fresh herbs such as cilantro and oregano brings a touch of freshness to the stew. What makes Panamanian sancocho unique is its simplicity; with just a few quality ingredients, you can create a dish that tastes like it’s been simmering for hours. It’s also versatile – whether enjoyed as a main course or paired with rice, sancocho is always satisfying.

Recipe Overview

Recipe Name: Panamanian Sancocho

Description: A traditional Panamanian chicken stew made with yuca, corn, and fresh herbs, cooked in a flavorful broth. This hearty dish is perfect for warming up on a cool day or serving at family gatherings.

Ingredients List

• 1 whole chicken, cut into pieces (about 3-4 lbs)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 1 bunch cilantro, chopped (reserve some for garnish)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 cups water or chicken broth
• 2 cups yuca, peeled and cut into chunks
• 2 ears of corn, cut into 2-inch pieces
• 1 green plantain, peeled and sliced (optional)
• 1/4 cup chopped culantro (if available)
• Lime wedges for serving

Substitutions: If you can't find yuca, you can substitute it with potatoes. Culantro can be replaced with more cilantro if not available. For a thicker stew, add more root vegetables like taro or squash.

Step-by-Step Instructions

1. Prepare the Chicken: In a large pot, season the chicken pieces with salt and pepper. Heat a little oil over medium heat and brown the chicken on all sides. This step adds flavor to the broth.
2. Sauté the Vegetables: Add the chopped onion, bell pepper, garlic, and half of the chopped cilantro to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Add the Broth and Seasonings: Pour in the water or chicken broth and add the oregano, cumin, and culantro. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Add the Yuca and Corn: Stir in the yuca chunks, corn pieces, and green plantain (if using). Continue to simmer for an additional 30-40 minutes, or until the yuca is tender and the chicken is cooked through.
5. Adjust Seasoning: Taste the broth and adjust the seasoning with more salt and pepper if needed. Stir in the remaining cilantro just before serving.
6. Serve: Ladle the sancocho into bowls and serve with lime wedges on the side for a squeeze of fresh citrus. Enjoy the stew as is or with a side of white rice.

Tips: For a richer flavor, use chicken with the skin on. You can also add more herbs like thyme or bay leaves to the broth for an extra layer of flavor. Letting the sancocho rest for a few hours or overnight allows the flavors to meld together even better.

Cooking Times

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Serving Suggestions

This Panamanian sancocho recipe makes about 6 servings, perfect for a family meal or small gathering. Traditionally, sancocho is served with a side of white rice, which helps soak up the flavorful broth. For a complete meal, pair it with a simple salad or slices of avocado. The stew can also be enjoyed with crusty bread for dipping. For a truly authentic experience, serve sancocho with a cold beer or fresh fruit juice.

Storage and Reheating

Sancocho tastes even better the next day, making it a great dish to prepare ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through. If the stew thickens as it sits, you can add a little water or chicken broth to reach the desired consistency. Sancocho can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQs)

Can I use a different type of meat?

While chicken is the most traditional meat used in Panamanian sancocho, you can also make it with beef, pork, or even a combination of meats for a richer flavor. Adjust the cooking time accordingly, as tougher cuts of meat may need longer to become tender.

Is sancocho spicy?

Traditional Panamanian sancocho is not a spicy dish. However, if you prefer some heat, you can add a diced chili pepper or a splash of hot sauce to the stew.

What is culantro, and can I substitute it?

Culantro is an herb similar to cilantro but with a stronger flavor. If you can’t find culantro, just use more cilantro, or try using a combination of cilantro and parsley for a similar effect.

Conclusion

Panamanian sancocho is more than just a meal – it’s a culinary tradition that captures the heart of Panamanian culture. This flavorful and comforting chicken stew is perfect for sharing with family and friends, and it’s sure to bring a sense of warmth to any occasion. Whether you're making it for the first time or revisiting a cherished recipe, sancocho is a dish that connects people through its rich flavors and cultural significance. Give this traditional recipe a try and let us know how it turned out in the comments below. Buen provecho!