In a large pot, bring water to a boil. Add the cut chicken, the tied bunch of culantro, onion, and garlic. Simmer over low heat for about 30 minutes. Skim off any foam that rises to the top.
Sancocho de Gallina (Panamanian Chicken Soup)
- Total time - 1.5 - 2 hours
- Preparation - 20 minutes
- Cooking time - 1 - 1.5 hours
- Servings: 6
- Country: Panama
Traditional Sancocho is cooked over wood and simmered very slowly, which gives the soup its characteristic, rich flavor. At home, you can achieve this by cooking it over low heat for a long time. It is important that the tubers cook down to a soft consistency to naturally thicken the soup, so add them later in the cooking process.
Ingredients
Ingredients for Sancocho
- 1 whole chicken, cut into pieces
- 3 liters water
- 400 g ñame (yam), peeled and cut into chunks
- 200 g yuca (cassava), peeled and cut into chunks
- 200 g otoe (taro), peeled and cut into chunks
- 2 pieces corn on the cob, cut into 2-3 cm pieces
- 1 bunch culantro (long cilantro), leaves and stems tied in a bunch
- 1 piece onion, cut into large pieces
- 2 cloves garlic, crushed
- salt
- black pepper
Instructions
Step 1: Preparing the Broth
Step 2: Cooking Tubers and Vegetables
After 30 minutes of cooking the chicken, add the ñame, yuca, otoe, and corn on the cob to the pot. Add more water if needed to cover the vegetables.
Continue simmering over low heat for another 30-60 minutes, until the root vegetables are very soft and the soup has naturally thickened. Cooking time can vary depending on the type of tubers.
Step 3: Finishing and Serving
Remove the culantro bunch from the soup if you don't want to eat it. Season the soup with salt and black pepper to taste. Serve hot, ideally with a side of white rice.