Name: Panamanian Sancocho
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Water - 9 cups; Whole chicken - 1; Plantains, peeled and cut into 2-inch pieces - 2; Onion, chopped - 1; Chopped fresh cilantro - ½ cup; Garlic, chopped - 5 cloves; Salt - 1 ½ teaspoons; Yuca (cassava) roots, peeled and cut into 1-inch cubes - 3 pounds; Red potatoes, quartered - 6 small; Corn, drained - 1 (15.25 ounce) can

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Panamanian Sancocho

1. Water - 9 cups

2. Whole chicken - 1

3. Plantains, peeled and cut into 2-inch pieces - 2

4. Onion, chopped - 1

5. Chopped fresh cilantro - ½ cup

6. Garlic, chopped - 5 cloves

7. Salt - 1 ½ teaspoons

8. Yuca (cassava) roots, peeled and cut into 1-inch cubes - 3 pounds

9. Red potatoes, quartered - 6 small

10. Corn, drained - 1 (15.25 ounce) can

How to cook deliciously - Panamanian Sancocho

1. Stage

Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

2. Stage

Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.

3. Stage

Discard chicken skin and bones. Place meat back into the soup; stir to combine.