Sancocho...Chicken Soup for the Soul

Panamá is a country I’ve been going to my whole life. My mother was born and raised there and came to the US when she was 21. I was fortunate enough to live there from 2006-2008. This is the first time I’ve been back since then. Panamá City has grown tremendously, but the one thing that has stayed the same is the delicious food.

Traditional Panamanian food is simple and flavorful, but not spicy. My friends always ask me why I don’t like spicy food, since Mexican food is spicy. I remind them I’m from Panamá not Mexico. Each Latin American country has its unique and distinct food. For Panamanians, Sancocho is good for everything that ails you, it is their “chicken soup for the soul.” Puerto Ricans, Cubans, Colombians, Dominicans, Peruvians, etc., all have their own variations of Sancocho, but the recipe I’m sharing with you is the traditional Panamanian way. Let’s get to it….

Sancocho Panameño

INGREDIENTS

3 1/2 lbs. of chicken (I like to use the legs and thighs. If you have leftover rotisserie chicken, use it)

1 lb. de yucca (substitute with 1-2 medium sweet potatoes if you can’t find good yucca)

1lb. de otoe (substitute with 1 purple parsnip, optional)

2 lbs. de ñame (this is the REAL yam, not easy to find in the US. It is not the same as the sweet potato. I substitute with 2 fresh carrots)

2 ears of corn

½ Spanish onion

½ Green pepper

2 Culantro leaves (substitute 1 tsp dried cilantro)

4 Garlic cloves

Salt to taste (Panamanians don’t use measuring utensils, but I start with 1 tsp of sea salt and then add by the ½ tsp as needed)

2 tsps of Oregano (divided into 2 separate tsps)

1 tsp Cumin (optional, it’s my secret ingredient. If you’re not sure about the taste, just add ½ tsp to start)

METHOD

1.) Chop your veggies accordingly:

a.) Sweet potatoes, carrots, and all other tubers in chunks, approximately ¾”-1” in size

b.) Onion should be julienned not sliced (Google the technique if you don’t know how)

c.) Julienne the Green Pepper

d.) Break each ear of corn into 3 pieces

e.) Rough chop the Culantro leaves, if you have them

f.) Finely chop the Garlic

2.) Place your chicken pieces in a large stock pot and add 10 cups of water, (or enough water to cover the chicken), on a high flame. When it begins to boil, lower the flame.

3.) Once you’ve lowered the flame, add the yucca, parsnip, sweet potatoes, corn, carrots, and/or any other tubers you’re using, cover the pot and slow cook until they have softened. Start checking after 20 minutes.

4.) Add the onion, green pepper, culantro or 1 tsp dried cilantro, garlic, 1 tsp of dried oregano, and 1 tsp of sea salt. Give it a gentle mix, cover and slow cook on a low flame for another 15-20 minutes.

5.) Shut off the flame and add the 2nd tsp of oregano and ½-1 tsp of cumin, if you’re using it. Taste to see if you need more salt. Cover and let it rest for 10 minutes then serve.

NOTES

1.) I always remove the skin from the chicken, it cuts down on the fat and the soup is still flavorful.

2.) Sancocho is served with white rice, but I use brown rice. As a diabetic, I have to watch my carb intake, and tubers are high in carbs. The protein from the chicken and the fiber from the brown rice help to balance this dish, but go easy on the tubers for a more well-balanced, and lower GI meal.

3.) You can pick one or two of your favorite tubers to add to the corn, carrots, onions, and green peppers, if you like. It won’t be a traditional Panamanian Sancocho, but it will undoubtedly still be delish!