Name: Panamanian Sancocho recipe
Ingredients: 9 cups water;1 whole chicken;2 plantains, peeled and cut into 2-inch pieces;1 onion, chopped;½ cup chopped fresh cilantro;5 cloves garlic, chopped;1 ½ teaspoons salt;3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes;6 small red potatoes, quartered;1 (15.25 ounce) can corn, drained

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Ingredients

9 cups water 1 whole chicken 2 plantains, peeled and cut into 2-inch pieces 1 onion, chopped ½ cup chopped fresh cilantro 5 cloves garlic, chopped 1 ½ teaspoons salt 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes 6 small red potatoes, quartered 1 (15.25 ounce) can corn, drained

Nutrition Info

456.1 calories carbohydrate: 75.2 g cholesterol: 49.8 mg fat: 8.9 g fiber: 5.3 g protein: 20.6 g saturatedFat: 2.5 g servingSize: - sodium: 468.9 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

12 servings

Recipe Note

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

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