Panamanian Sancocho is considered to be the national dish. It is a thick chicken soup that is said to cure whatever ails you. Sancocho is also touted as a hangover cure!
Original recipe yields 12 servings
6 cups of water
3 cups of chicken stock
1 whole chicken
1 chopped onion
1/2 cup chopped fresh cilantro
5 chopped garlic cloves
1 1/2 teaspoon salt
1 medium sized yuca root, peeled and cut into cubes
2 sweet potatoes, cut into cubes
3 ears of fresh corn, kernels removed from cob
Combine water, stock, chicken, 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.
Garnish with cilantro and serve with a side of coconut rice!