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.
Panamanian Sancocho Recipe
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.
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
Panamanian Sancocho Recipe Ingredients
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.
Panamanian Sancocho Recipe Cooking Tips
Panamanian Sancocho Recipe Cooking Tips
• Sancocho is known for its rich broth, tender chicken, and comforting herbal flavor.
• Bone-in chicken pieces create the richest broth and most authentic flavor.
• Culantro is one of the signature ingredients and gives Panamanian Sancocho its distinctive herbal taste.
• Yuca is the traditional starch used and helps naturally thicken the broth slightly.
• Garlic, onions, and oregano create the classic savory flavor base.
• Simmer the chicken slowly so it becomes tender and flavorful.
• Skimming foam during cooking helps keep the broth clear and clean tasting.
• Corn on the cob can add sweetness and extra heartiness.
• Some versions include ñame, plantains, or potatoes for additional texture.
• Habanero peppers can add gentle warmth without overpowering the soup.
• The broth should remain light yet deeply flavorful rather than overly thick.
• Fresh cilantro or culantro brightens the finished soup beautifully.
• Serve hot with white rice, tortillas, or avocado.
• The flavor should balance savory chicken broth, fresh herbs, soft yuca, and mild spices.
• Panamanian Sancocho is considered one of Panama’s national comfort foods.
Panamanian Sancocho Recipe Storage Tips
Panamanian Sancocho Recipe Storage Tips
• Allow the soup to cool before transferring it into storage containers.
• Store the chicken, vegetables, and broth together to maintain flavor and moisture.
• Keep refrigerated in airtight containers to preserve freshness.
• Refrigeration may slightly thicken the broth because of the yuca starch, which is normal.
• Reheat gently over low heat until steaming hot throughout.
• Add a small splash of broth or water during reheating if needed.
• Culantro, garlic, and spice flavors often deepen after overnight refrigeration.
• Yuca and vegetables may soften slightly more during storage, which is expected.
• Freeze extra soup in airtight freezer-safe containers if desired.
• Defrost frozen Sancocho gradually in the refrigerator before reheating.
• Fresh herbs should be added after reheating for brighter flavor.
• Use clean utensils when handling leftovers to help maintain freshness.
• Chicken soups are generally best enjoyed within a shorter refrigerated storage period for ideal quality and safety.
• Keep away from delicate desserts because savory soup aromas may transfer.
• Discard leftovers if the broth, chicken, or vegetables develop sour odors, slime, mold, or unusual discoloration.
Panamanian Sancocho
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
Equipment
- Large Pot
- Wooden Spoon
- Cutting board and knife
- Vegetable Peeler
- Can opener
- ladle
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.
Notes
Tips and Tricks
▣ Start with fresh ingredients - using fresh meats and vegetables will give your sancocho a much better flavor. ▣ Take your time - sancocho is a slow-cooked dish that takes several hours to prepare, so don't rush the process. ▣ Use a large pot - sancocho is a hearty soup that requires a lot of liquid, so make sure you have a pot that's big enough to accommodate all the ingredients. ▣ Don't over-stir - sancocho is a thick soup, and over-stirring can cause it to become too thin. ▣ It's best to prepare all the ingredients ahead of time, so you can easily add them to the pot as needed. ▣ Add ingredients in the right order - start with the meat and work your way up to the heartier vegetables, like yucca and plantains.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.
Recipes are gathered in person and written for real-world cooking conditions.
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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.
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