Panamanian Sancocho

Panamanian Sancocho is considered to be the national dish of Panama.  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!