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Sancocho Panameño

Name: Sancocho Panameño
Total time: 90 min
Yield: Serves 6
Cuisine: Panama
Ingredients: 3 leaves (bone-in recommended) Chicken Thigh; 300g Taro root; 2 Potato; 1 Corn; 1 Onion; 2 cloves Garlic; 1 bunch Cilantro; 1/2 tsp Oregano; 2 tsp Salt; A pinch Black Pepper; 2L Water; To taste Cooked rice

Soup

⏱ 90 min

👥 Serves 6

Difficulty ⭐

Chicken simmered with ñame and culantro — Panama's national soup.

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📖 The Story Behind This Dish

Sancocho is a hearty soup made across Latin America, but Panamanian sancocho is distinguished by starring chicken and ñame (yam) and the aroma of culantro (sawtooth coriander). Considered Panama's national dish, it's a weekend family lunch and a famous hangover cure the morning after a party.

🌆 Where it's eaten: On a Sunday in rural Panama, a big pot of chicken soup simmers over a wood fire as the family gathers around bowls with white rice.

🥕 Ingredients (serves 6)

Chicken Thigh 3 leaves (bone-in recommended)
Taro root 300g
Potato 2
Corn 1
Onion 1
Garlic 2 cloves
Cilantro 1 bunch
Oregano 1/2 tsp
Salt 2 tsp
Black Pepper A pinch
Water 2L
Cooked rice To taste

👩‍🍳 Instructions

Rub the chicken with grated garlic, oregano, salt, pepper, and chopped cilantro stems and let stand 30 minutes.
Put the chicken, water, and onion in a pot and simmer 40 minutes.
Add the peeled taro and potatoes cut large and the corn in chunks and simmer 30 minutes.
When the taro breaks down and thickens the soup, season with salt.
Scatter generously with chopped cilantro and serve with rice.

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