| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 703 | 15g | 3g | 100g |
| sugars | fibre | protein | salt |
| 5g | 14g | 50g | 1.86g |
With just one bite of Panamanian sancocho (Chicken stew with Culantro), it becomes immediately clear why this dish sits close to my heart. It’s an aromatic, hearty stew that beautifully marries the simplicity of hearty root vegetables and a deeply flavored, savory broth. Few things are more satisfying than a delicious bowl of sancocho on a cold day – it’s true southeast comfort food.
A melding of worlds
Despite its Central American origins, Panamanian sancocho constantly reminds me of the rich, comforting broths often enjoyed in my secondary home of Japan. Often paired with a side bowl of perfectly cooked sushi rice or my own creation of seafood sushi rolls, this stew becomes a satisfying melange representing my dual culinary heritage.
Healthful Indulgence
This recipe doesn’t just deliver splendid flavor. With ingredients like chicken, onion, garlic, and a plethora of root vegetables, it offers a balanced meal packed with lean proteins, essential vitamins, dietary fibers, and antioxidants. Culantro, the key herb in this dish and a close cousin of cilantro, is rich in numerous vitamins, including A, B2, C, and several minerals. You can check out these health benefits of cilantro which closely mirror those of culantro.
Panamanian sancocho is quite similar to the Latin American version of chicken soup. The heartiness of the soup is akin to New England clam chowder, but with a more vibrant twist brought forth by the complex blend of spices & vegetables. In my kitchen, I love to serve this alongside a cool, crisp ensalada rusa (Spanish potato salad), the creaminess of which contrasts beautifully with this robust stew.
So gather your favorite people around a large pot of fragrant, soul-soothing Panamanian sancocho. It’s not just a meal; it’s a loving homage to heritage, a unified blend of distinct cuisines capturing the essence of comfort, hearty nutrition, and transcultural culinary unity.
What You’ll Need
- 3 lbs of chicken, cut into chunks
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 teaspoons of salt
- 1/2 teaspoon of black pepper
- 1 bunch of culantro (or cilantro), chopped
- 2 tablespoons of oregano, chopped
- 1 hot pepper (optional)
- 2 corn ears, cut into chunks
- 2 pounds of yuca (or cassava), peeled and cut into chunks
- 2 pounds of ñame (or yam), peeled and cut into chunks
- 1 pound of otoe (or taro root), peeled and cut into chunks
- 1 gallon of water
Method
Step One
Begin by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the chicken chunks and cook until they are browned on all sides. This should take about 5-7 minutes.
Step Two
Next, add the chopped onion and minced garlic to the pot. Cook for about 3 minutes, or until the onion has become translucent.
Step Three
Add the salt, black pepper, chopped culantro (or cilantro), chopped oregano, and hot pepper (if using) to the pot. Stir well to combine these ingredients and cook for another 2 minutes.
Step Four
Add the chunks of corn, yuca (or cassava), ñame (or yam), and otoe (or taro root) to the pot. Stir well to combine these ingredients with the spices and the chicken.
Step Five
Pour the gallon of water into the pot. Bring the water to a boil. Once the water is boiling, reduce the heat to low, cover the pot, and let the sancocho simmer for about 1 hour, or until the roots are tender and the flavors have melded together.
Step Six
Once the stew is done, remove the pot from the heat. Let the sancocho rest for a few minutes before serving. Serve hot, with a side of rice if desired.
