Panamanian Sancocho de Gallina
This is an authentic recipe for sancocho de gallina Panameño, Panama's national dish. This version comes from the country's capital, Panama City.
Servings: 8 people
Equipment
- 1 large, heavy pot
Ingredients
- 1 chicken cut into pieces
- 1 Tbsp. oil your choice
- 3 garlic cloves pressed
- 2 Tbsp oregano
- 1 tsp black pepper
- 4 Tbsp culantro* chopped
- 1 large onion chopped into bite-size pieces
- 3 pounds starchy vegetables otoe, name/yams, yuca/cassava, green plantains**
- 2 ears corn broken into 1" pieces
- 3 tsp salt to taste
- 8 cups water
Instructions
- Wash chicken and pat dry.
- Season the chicken with the garlic, oregano, and pepper.1 chicken, 3 garlic cloves, 2 Tbsp oregano, 1 tsp black pepper
- In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat.1 Tbsp. oil
- Meanwhile, chop the culantro. Set aside a small amount for garnish.4 Tbsp culantro*
- Add the rest of the herbs, onion, and water. Adjust water to cover the chicken.1 large onion
- Bring to a boil and reduce to a low simmer for 20 minutes.
- Meanwhile, peel the root vegetables and cut into bite-size pieces.3 pounds starchy vegetables
- After chicken has simmered for 20 minutes, add the root vegetables.
- Cook until everything softens, about one hour. Keep adding water so the veggies stay about an inch underwater.
- Add the corn and cook 15 minutes more, until corn is tender.2 ears corn
- Stir in salt to taste.3 tsp salt
- Garnish with the reserved chopped culantro/cilantro and serve
Notes
* If you can't find culantro, chopped cilantro leaves and stems can be used.
**Any root vegetables can be used in a pinch, including potatoes, parsnips, turnips, and carrots.
Tip: Don't worry if you can't eat it all right away. Panamanian Sancocho only gets more flavorful with time. It also freezes well.