Grandma's Hearty Panamanian Sancocho
Sancocho is a beloved Panamanian chicken soup that embodies the soul of traditional cooking, rich in flavor and warmth. This recipe, inspired by my grandmother's cherished version, combines tender pieces of chicken with the unique earthy flavor of yucca (or cassava) and a vibrant kick of fresh cilantro. It's the perfect dish for chilly nights or family gatherings, offering comfort in every spoonful. Designed to nourish both body and spirit, this hearty soup is usually enjoyed alongside white rice, creating a satisfying meal that's even better the next day!
4
Servings
388
Calories
10
Ingredients
Ingredients
Roasting chicken
1 (cut into pieces (or 3-4 whole chicken breasts))
Salt
3 teaspoons (for marinating and seasoning)
Cilantro
1 tablespoon (minced)
Dried oregano
1 teaspoon
Garlic cloves
3 (minced)
Olive oil
2 teaspoons
Large onion
1 (chopped into bite-sized pieces)
Yucca root
3 lbs (peeled and chopped into bite-sized pieces)
Chicken stock
4 cups ((store-bought is fine))
Salt and pepper
to taste
Instructions
1
Begin by rinsing the chicken under cold water and patting it dry with paper towels.
2
In a small bowl, thoroughly mix the salt, minced cilantro, dried oregano, minced garlic, and olive oil to create a marinade. Rub this mixture generously all over the chicken, ensuring it's well-coated. Allow it to marinate for at least 10 minutes.
3
While the chicken is marinating, peel the yucca root and chop it into bite-sized pieces. Also, chop the onion into similarly sized pieces and set both aside.
4
Heat a large pot over medium heat until warm. Add the marinated chicken and cover the pot with a lid. Let the chicken sweat for approximately 7 minutes, allowing it to release its juices.
5
Next, add the chopped onions to the pot, followed by the chicken stock. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat and let it simmer on medium-low until the chicken is fully cooked and tender, about 25-30 minutes.
6
Increase the heat to medium and carefully add the chopped yucca to the pot. Bring the mixture back to a gentle simmer and cook until the yucca is tender, which should take around 10 minutes.
7
Taste the soup and add salt and pepper as desired. Serve the sancocho hot, accompanied by white rice that can be added directly into the soup right before eating!
8
Note: This sancocho can be frozen for later enjoyment, and its flavors will deepen and enhance over time.
Nutrition Information
15
Fat
32.5
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Panamanian Sancocho?
Sancocho is a beloved Panamanian chicken soup that embodies the soul of traditional cooking, rich in flavor and warmth.
How many servings does this recipe make?
This recipe makes 4 servings.
What are the calorie counts for a serving?
There are 388 calories per serving.
How much protein is in each serving of Sancocho?
Each serving contains 30 grams of protein.
What is the fat content per serving?
The fat content is 15 grams per serving.
How many carbohydrates are in this soup?
There are 32.5 grams of carbohydrates per serving.
What kind of chicken is best for this recipe?
You can use one roasting chicken cut into pieces or 3-4 whole chicken breasts.
What herb provides the vibrant kick in this soup?
Fresh minced cilantro provides the signature vibrant flavor.
How much yucca root is required?
The recipe calls for 3 lbs of yucca root.
How long should I marinate the chicken?
The chicken should be marinated for at least 10 minutes.
What ingredients are in the chicken marinade?
The marinade consists of salt, minced cilantro, dried oregano, minced garlic, and olive oil.
How long do I sweat the chicken in the pot?
The chicken should sweat covered for approximately 7 minutes.
How long does the chicken simmer in the stock?
It should simmer for 25-30 minutes until the chicken is fully cooked and tender.
How long does the yucca take to cook?
The yucca takes around 10 minutes to become tender once added to the simmering soup.
Can I use store-bought chicken stock?
Yes, store-bought chicken stock is perfectly fine for this recipe.
Can I freeze Panamanian Sancocho?
Yes, this sancocho can be frozen for later enjoyment.
Does Sancocho taste better the next day?
Yes, the flavors deepen and enhance over time, making it even better the next day.
What is the traditional side dish for Sancocho?
It is usually enjoyed alongside white rice.
How is the white rice served with the soup?
The white rice can be added directly into the soup right before eating.
What category of soup is this?
It is categorized as a Clear Soup.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
How much olive oil is used?
Two teaspoons of olive oil are used in the marinade.
What size should the onion be chopped?
The onion should be chopped into bite-sized pieces.
How much chicken stock is used?
The recipe calls for 4 cups of chicken stock.
Is yucca the same as cassava?
Yes, yucca is also known as cassava.
How do I prepare the chicken before cooking?
Rinse the chicken under cold water and pat it dry with paper towels before marinating.
How do I prepare the yucca?
The yucca root should be peeled and chopped into bite-sized pieces.
What is the total number of ingredients in this recipe?
There are 10 main ingredients.
What heat level should I use to sweat the chicken?
Use medium heat to warm the pot and sweat the chicken.
Is this a traditional family recipe?
Yes, this recipe is inspired by the author's grandmother's cherished version.