Last updated on September 24th, 2023 at 01:22 pm
Panamanian Sancocho is the national dish of Panama. It is a hearty stew that has been enjoyed for generations. The meats and vegetables in Sancocho need to be cooked for several hours. The end product is a spicy broth loaded with herbs and spices. Meats used in Sancocho can range from chicken and beef to pork and a combination of the three, depending on where in Panama you happen to be. Yucca, corn, plantains, and onions are common ingredients.
This dish can be enjoyed on any day because of how satisfying it is. Sancocho’s roots can be traced back to the indigenous people of Panama, who originally cooked it using a wide range of ingredients. There has been some tweaking to the original recipe over the years, and it now includes a variety of meats, vegetables, and herbs.
Weddings, baptisms, and other joyous occasions are perfect opportunities to serve this hearty dish known as sancocho. Additionally, it is a common holiday meal, especially on Christmas and New Year’s Eve. Sancocho is traditionally associated with the rainy season in Panama, but it is a dish that is enjoyed by many year-round.
Sancocho preparation is widely regarded as an art form, with each family possessing a unique recipe that has been passed down through the generations. In addition to the broth and meat, this dish pairs well with rice and avocado. People of all ages and socioeconomic backgrounds in Panama enjoy the national dish, sancocho.
Sancocho is a Panamanian national dish that is both tasty and filling. The original recipe comes from Panama’s indigenous people, but the dish has changed and evolved over the years to become what it is today. Although sancocho is reserved for festive occasions, it is a year-round favorite among many. Flavorful and comforting, this dish has gained popularity far beyond Panama.
Panamanian Sancocho: A Hearty and Delicious Traditional Stew
If you’re looking for a dish that embodies the flavors and culture of Panama, look no further than sancocho. This hearty stew is a staple of Panamanian cuisine, and for good reason: it’s filling, flavorful, and packed with nutritious ingredients. In this article, we’ll take a look at what goes into making a classic Panamanian sancocho, as well as provide step-by-step cooking instructions, nutritional information, and prep and cooking times.
3 Reasons People Love Panamanian Sancocho
1. Flavorful and comforting taste: Panamanian Sancocho is a traditional soup made with chicken, yuca, corn, plantains, and other vegetables. It is seasoned with a blend of herbs and spices, giving it a delicious and comforting flavor. The soup’s hearty and filling nature makes it a popular dish for cold weather, family gatherings, and special occasions.
2. Cultural significance: Sancocho is a beloved dish in Panama and is often prepared for celebrations and special occasions, such as weddings and birthdays. Sharing a bowl of Sancocho with friends and family is a cultural tradition that has been passed down for generations. The dish is also seen as a symbol of national pride, as it is considered one of Panama’s signature dishes.
3. Versatile: Sancocho can be customized to individual tastes and preferences. While the traditional recipe calls for chicken and root vegetables, variations of the soup can include seafood, beef, or pork, and different types of vegetables. This versatility allows for different flavor profiles, making it a popular dish for those who enjoy experimenting with different ingredients and flavors.
How To Make Our Panamanian Sancocho Recipe
Ingredients (Serves 8):
2 lbs chicken (cut into pieces)
1 lb 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
1. 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.
2. 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.
3. Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot and stir well.
4. Serve the sancocho hot, with additional salt and pepper to taste.
Nutritional Values for One Serving of Panamanian Sancocho:
Saturated Fat: 2g
Trans Fat: 0g
Prep time: 15 minutes
The prep time for Panamanian Sancocho can take approximately 30 minutes to an hour, depending on how fast you can chop the vegetables and peel the yucca and plantains. It’s best to prepare all the ingredients ahead of time, so you can easily add them to the pot as needed.
Cooking time: 70-80 minutes
The cooking time for Panamanian Sancocho can take approximately 2-3 hours, depending on the heat and the size of the pot. It’s important to simmer the stew slowly to allow all the flavors to blend together. Once the vegetables are tender and the chicken is fully cooked, the stew is ready to be served.
List of Pots, Pans and Cooking Equipment:
To make Panamanian Sancocho, you will need:
Large pot: You will need a large pot to cook the stew. It should be big enough to hold all the ingredients and leave enough space for the liquid to boil. A Dutch oven or stockpot would work well.
Wooden spoon: You will need a wooden spoon to stir the stew and prevent it from sticking to the bottom of the pot.
Cutting board and knife: You will need to chop the vegetables, so a cutting board and knife are necessary.
Peeler: You will need a peeler to peel the yucca and plantains.
Can opener: You will need a can opener to open the can of corn.
Ladle: You will need a ladle to serve the stew.
Best way to Store Panamanian Sancocho
Panamanian Sancocho can be stored in the refrigerator or freezer. If you plan to store it in the refrigerator, it is best to transfer it to an airtight container once it has cooled down. It can be stored in the refrigerator for up to 3 days.
If you plan to store it in the freezer, it is best to transfer it to a freezer-safe container once it has cooled down. It can be stored in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then heat it up on the stovetop.
Possible Substitutions for Ingredients for Panamanian Sancocho:
Yucca: You can substitute yucca with potatoes.
Plantains: You can substitute plantains with green bananas.
Corn: You can use fresh or frozen corn instead of canned corn.
Chicken: You can use beef, pork, or fish instead of chicken.
Ingredients to Substitute for a Vegetarian version of Panamanian Sancocho:
To make a vegetarian version of Panamanian Sancocho, you can replace the chicken with vegetable broth and add more vegetables.
Tips and Tricks for Easier Creations of the Recipe
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.
Possible Side Dishes and Desserts to serve with Panamanian Sancocho
Coconut rice pudding
Tres leches cake
How to Serve Panamanian Sancocho
Ladle the sancocho into bowls.
Serve with a side of rice and a few pieces of fried plantain.
Garnish with cilantro, if desired.
FAQs About Panamanian Sancocho Recipe
1. What is sancocho?
Sancocho is a hearty soup that originated in Panama. It’s made with a variety of meats, vegetables, and herbs, and is typically served with rice and fried plantains.
2. What are the main ingredients in sancocho?
The main ingredients in sancocho are usually chicken, beef, or pork, along with yucca, plantains, corn, and other vegetables.
3. How long does it take to make sancocho?
Sancocho is a slow-cooked dish that can take several hours to prepare, depending on the recipe.
4. Can I make sancocho ahead of time?
Yes, you can make sancocho ahead of time and store it in the refrigerator for up to three days. It may thicken slightly when reheated, so you may need to add some additional liquid when reheating.
5. Can I freeze sancocho?
Yes, you can freeze sancocho for up to three months. Let it cool completely before transferring it to an airtight container or freezer bag.
Panamanian sancocho is a delicious and hearty soup that’s perfect for any occasion. With the right ingredients and a little patience, you can make a pot of sancocho that your friends and family will love. Remember to take your time, use fresh ingredients, and don’t over-stir the soup. And don’t forget to serve it with some rice and fried plantains!
- Large Pot
- wooden spoon
- Cutting board and knife
- Vegetable Peeler
- Can opener
- 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
- 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.
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.
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