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Easy Panamanian Sancocho
Panama's hearty sancocho — chicken simmered until nearly tender before the yuca and corn go in, finished with fresh culantro for the dish's signature herbal note.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
Panamanian
gluten-freehigh-protein
Ingredients
1kgchicken pieces
2 / 2yuca and corn
to tasteculantro and onion
Instructions
1
Simmer the chicken with onion until it is nearly falling off the bone, about thirty minutes.
2
Skim any foam that rises to keep the broth clear.
3
Add the yuca and corn and continue simmering until both are tender enough to pierce easily with a fork.
4
Stir in fresh culantro right at the end, its herbal bite is what gives sancocho its signature flavour, and it fades fast if added too early. Serve hot with rice.
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