Panamanian-style Sancocho is considered the national dish of Panama. It is a delicious blend of flavors that results in a rich, nutritious, and comforting dish, perfect to enjoy at any time of the day.
Originating from rural areas, this traditional recipe has its roots in the fusion of indigenous, African, and Spanish cuisines. Loaded with flavors and nutrients, this thick broth is a celebration of the country's culinary diversity.
We invite you to prepare this exquisite recipe together; we hope you enjoy every step of the culinary process!
Panamanian-style Sancocho
Ingredients
2 kilograms of Chicken
½ kilogram of Yuca
½ kilogram of Otoe
2 Corncobs
2 Cilantro stalks
1 kilogram of Caña
1 Onion
1 Green chili
1 pinch of Salt
4 Chopped garlic cloves
2 tablespoons of Oregano
Preparation
Step 1 : To prepare the dish, start by cutting the chicken and placing the pieces in a pot with 10 cups of water.
Step 2 : Then, cook over medium heat until it boils, at which point reduce the temperature to minimum.
Step 3 : Next, add the otoe, yuca, and caña, allowing them to cook until they are tender.
Step 4 : After that, add the onion, chili, garlic, cilantro, and one tablespoon of oregano.
Step 5 : Continue cooking for approximately 15 more minutes.
Step 6 : Once this time has passed, turn off the heat and add another tablespoon of oregano, letting the preparation rest for a few minutes.
Step 7 : Finally, the dish is ready to serve, and can be accompanied with white rice if desired.
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