Sancocho (Panama)
Sancocho is a cherished Panamanian stew, often seen as the ultimate comfort food and a taste of home for many in Panama. This hearty, aromatic dish typically features chicken as the main protein, slowly simmered with a variety of root vegetables like yucca, yam, and plantains. Known for its restorative qualities, it’s also a popular remedy for everything from a chilly day to a late night out, earning it the nickname “cure-all soup.” Felipe Milanes was kind enough to teach me how to make it! No matter where I looked, I could NOT find the aji dulce, so I used mini sweet peppers.
Ingredients
- 1 Hen (or Chicken), broken down into pieces
- 500g aji dulce (or mini sweet peppers), roughly chopped
- 6 cloves of garlic, minced
- 2 tbsp dried oregano
- 1 Otoe (or cassava), cut into large chunks
- 1 bunch of coriander, roughly chopped
- 1 large onion, medium dice
Step 1
Heat a generous amount of oil in a pot. Season the chicken well with salt and sear it over medium heat to render the fat.
Step 2
Add garlic, onion, coriander, and peppers to the pot. Sauté for 5-6 minutes, then add half of the cassava.
Step 3
Pour in enough water to cover the chicken, bring it to a simmer, and cook for 1.5 hours.
Step 4
Add the remaining cassava and cook for another 20 minutes until tender.
Step 5
Serve the soup with white rice and enjoy!