Sancocho Panameño (Sancocho de gallina)
Overview
Sancocho panameño is the national soup of Panama, a simple and comforting chicken soup. A whole chicken, traditionally a free-range hen, is cut up and seasoned with garlic, onion and oregano, then simmered in water with large pieces of ñame, a white tropical yam that softens and thickens the broth. Its main flavour comes from culantro, a herb with long leaves that tastes like strong coriander. Corn on the cob, yuca or otoe are sometimes added. Unlike the richer sancochos of other countries, the Panamanian version keeps to a few ingredients, and it is served with white rice on the side, which many people add to the bowl.
History
Sancocho is said to come from the Azuero peninsula, especially the province of Los Santos, and it is eaten all over Panama at family lunches, parties and festivals. It is famous as a cure after a long night out, and many Panamanians call it the country's national dish. Families argue over the right kind of ñame and whether corn belongs in the pot, but almost everyone agrees that culantro is essential, and big pots of it are cooked over wood fires at country fairs.
Main ingredients
Chicken, ñame (yam), culantro, oregano, onion, garlic. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups
Recipe
Method
- 1
Season the chicken with the garlic, onion, oregano and salt.
- 2
Put it in a pot with 2.5 l water and bring to the boil, skimming the foam.
- 330 min
Simmer for 30 minutes, then add the ñame.
- 430 min
Cook for 30 minutes more, until the ñame is soft and starts to thicken the broth.
- 5
Stir in the culantro and serve with white rice.
- ✓
Serve. About 1h 35m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
