The traditional Panamanian Sancocho recipe is a great chicken soup. This dish features chicken, yuca, corn and plantains. Consider the fat and oils as you prepare the Panamanian Sancocho recipe. Though this particular recipe requires water to help make the broth, you can saute the onions, garlic, along with green pepper in some olive oil or another cooking fat. This enables the veggies to caramelize a little, providing a foundation for the soup.
Incorporating good fats to the cooking process might also help absorb the fat-soluble vitamins in the veggies and chicken. Even though there is nothing unhealthy about the Panamanian Sancocho recipe, a healthy diet is always important. This particular dish consists of protein from the chicken, carbs from the yuca and plantains, along with soluble fiber in the corn and vegetables.
All these ingredients make the Panamanian Sancocho recipe fit into a varied diet. With its filling flavors and nutritious components, this dish fills a void and provides energy for an active lifestyle.
Remember moderation when enjoying this traditional dish. While Panamanian Sancocho is packed with nutrients, being conscious of portion sizes can help keep balance in your overall diet plan.
Ingredients For the Panamanian Sancocho Recipe
Chicken Cut Into Pieces
Yuca Peeled and Cut Into Chunks
Plantains Peeled and Cut Into Chunks
Corn Cobs Cut Into Pieces
Chopped Onion
Chopped Green Pepper
Minced Garlic Cloves
Oregano
Cumin
Water
Salt
Pepper
Cooking Instructions For the Panamanian Sancocho Recipe
- In a large pot, bring 8 cups of water to a boil. Add the chicken pieces, onion, green pepper, garlic, oregano, cumin, and salt and pepper to taste. Cover and simmer for 30 minutes.
- Add the yuca, plantains, and corn to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot and stir well.
- Serve the sancocho hot, with additional salt and pepper to taste.
10 Place to Find the Best Food in Panama
Exploring Panama’s food scene is an experience of flavors and influences. Where and how to get the very best food makes the distinction between standard Panamanian dishes and the freshest seafood. Ten ways to find the best food in Panama:
Visit Local Markets: The best way to get the freshest, authentic food in Panama is at local markets. Markets like Mercado de Mariscos (the fish market) in Panama City sell fresh seafood such as Ceviche straight from the vendors. Likewise, vegetable and fruit markets through the nation carry pineapples, avocados, and plantains. By shopping and eating locally you get fresh ingredients and you can taste the heart of Panamanian food culture.
Try Street Food Panama’s: Try Street Food Panama’s: street food scene is bustling and full of affordable, delicious options. From Empanadas to Patacones (fried plantains), the street vendors offer glimpses of the country’s traditional flavors. Some of the best street food is at casual food stands in Panama City, David and Colon. Look for vendors popular with locals – that usually means quality.
Ask Locals for Recommendations: Ask locals where they eat to find out hidden culinary gems. Panamanians are proud of their food and often share their favorites. Whether it is a small, family run restaurant or a particular vendor at the market, locals know where the food is authentic and best. People – engaging if it is your tour guide, hotel staff or maybe a visitor in the market – can guide you to those off-the-beaten-path food areas.
Explore the Casco Viejo District: Panama city’s historic Casco Viejo district is a UNESCO World Heritage site and boasts some of the City’s best restaurants. The area features upscale dining and casual eateries that serve Panamanian dishes with a modern twist. From traditional seafood stews to fusion dishes combining local ingredients with international flavors.
Look for Fondas: Fondas are small, local eateries that serve homemade food at a fair price. These are often family-owned and frequented by locals, and are a good place to try traditional Panamanian dishes like Sancocho (chicken soup) or Arroz con Pollo (rice with chicken). Fondas are usually in residential areas and so can be harder to find – however ask a local for a recommendation.
Attend Food Festivals: Panama holds food festivals year round, from coffee to seafood. Festivals like the Feria Internacional de David or the Seafood Festival in Panama City allow you to sample local dishes and specialties. These food festivals generally feature the very best local food producers and also offer a chance to try various kinds of Panamanian cuisine in one location.
Explore the Coastal Areas: Panama’s Coastal areas are known for their fresh seafood, especially along the Pacific and Caribbean coasts. Grilled fish, shrimp and lobster are favorites in towns such as Pedas and Bocas del Toro. Many coastal restaurants serve seafood caught that same day. The Caribbean coast in particular is known for Rondon (a coconut milk – based seafood stew) and Coco Rice.
Dine at Traditional Panamanian Restaurants: While there are plenty of international restaurants in Panama City, traditional Panamanian restaurants are a must. Local restaurants such as El Trapiche in Panama City specialize in tamale casserole and Chicheme (a corn drink). These restaurants serve real flavors and are a good introduction to the country’s culinary traditions.
Stay in Rural Areas: For more immersive food, spend time in rural areas of Panama and enjoy simple, home-cooked meals reflecting the country’s traditional food culture. The Azuero Peninsula is known for its Lechona (roast pork) and the Chiriqu Highlands produce fresh vegetables and dairy products. Rural areas tend to serve more traditional fare prepared with local products and reflect Panama’s agricultural roots.
Try International and Fusion Cuisine: Along with traditional Panamanian food, there’s also great international and fusion food in Panama City. As the country has been historically a global crossroads, many restaurants mix Panamanian fare with international flavors. You can find creative fusion dishes that combine local seafood with Asian or European techniques. For more contemporary Panamanian food, try these fusion restaurants in the culinary hot spots of El Cangrejo and Casco Viejo.
FAQ For the Panamanian Sancocho Recipe
Q: What are the essential ingredients in a Panamanian Sancocho recipe?
A: A Panamanian Sancocho recipe is a rich and hearty soup that showcases a variety of fresh ingredients. The base typically includes chicken, which provides a robust flavour, along with root vegetables such as yuca, plantains, and potatoes that add texture and nutrition. Additionally, the soup is seasoned with ingredients like cilantro, garlic, and onion, enhancing its aromatic quality. To complete the dish, spices such as black pepper and salt are added to taste, making this recipe a comforting and satisfying meal that reflects the culinary traditions of Panama.
Q: How is a Panamanian Sancocho recipe traditionally prepared?
A: To prepare a Panamanian Sancocho recipe, the first step involves boiling the chicken in a large pot of water to create a flavourful broth. Once the chicken is cooked, it is removed and set aside, while the broth is enriched with chopped onions, garlic, and cilantro. Next, the root vegetables, such as yuca and plantains, are added to the pot to cook until tender. Finally, the chicken is returned to the pot, and the entire mixture is simmered together, allowing the flavours to meld beautifully. This method results in a nourishing and aromatic soup that is enjoyed by many.
Q: What variations can be made to a Panamanian Sancocho recipe?
A: There are numerous variations that can be made to a Panamanian Sancocho recipe, allowing for personal preferences and regional influences. While chicken is the traditional protein, some recipes may use beef, fish, or even vegetarian alternatives to suit different tastes. Additionally, different vegetables can be incorporated, such as corn or carrots, which add unique flavours and colours to the dish. Herbs and spices can also be adjusted based on personal preference, allowing for a diverse range of flavours while still maintaining the essence of this beloved Panamanian soup.
Q: What occasions are suitable for serving a Panamanian Sancocho recipe?
A: A Panamanian Sancocho recipe is ideal for a variety of occasions, from casual family dinners to festive celebrations. Its comforting nature makes it perfect for gatherings, especially during cooler months when a warm bowl of soup is particularly appealing. This dish is often served during holidays, family reunions, and community events, as it can be made in large quantities to feed a crowd. Whether it’s a festive occasion or a simple weeknight meal, Sancocho brings people together, making it a cherished dish in Panamanian culture.
Q: How should a Panamanian Sancocho recipe be stored and reheated?
A: To store a Panamanian Sancocho recipe, it’s important to allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for longer-term storage, typically around three months. When reheating, it’s recommended to use a pot on the stove to gently warm the soup, adding a bit of water or broth if it has thickened during storage. This ensures the Sancocho retains its flavour and consistency, making it just as delicious the second time around as when it was freshly made.
Panamanian Sancocho
Equipment
- Large Pot
- Wooden Spoon
- Cutting board and knife
- Vegetable Peeler
- Can opener
- ladle
Ingredients
- 2 pounds chicken cut into pieces
- 1 pound yuca peeled and cut into chunks
- 2 plantains peeled and cut into chunks
- 2 corn cobs cut into 2-3 inch pieces
- 1 onion chopped
- 1 green pepper chopped
- 3 garlic cloves minced
- 1 tsp oregano
- 1 tsp cumin
- 8 cups water
- Salt and pepper to taste
Instructions
- In a large pot, bring 8 cups of water to a boil. Add the chicken pieces, onion, green pepper, garlic, oregano, cumin, and salt and pepper to taste. Cover and simmer for 30 minutes.
- Add the yuca, plantains, and corn to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot and stir well.
- Serve the Sancocho hot, with additional salt and pepper to taste.
1 comment
I just made the Panamanian sancocho, and it was such a hearty soup! The combination of meats and vegetables created a delicious and filling dish.