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 6–8-quart heavy pot
Ingredients
- 1 whole chicken about 3½–4 lb., cut into pieces *
- 1 Tbsp. oil your choice
- 3 cloves garlic pressed
- 2 Tbsp oregano
- 1 tsp black pepper
- 4 Tbsp culantro** chopped and divided
- 1 large onion chopped into bite-size pieces
- 3 lb. assorted starchy vegetables such as otoe, ñame, yuca, and green plantains***
- 2 ears corn cut crosswise into 1-inch rounds
- 3 tsp salt or to taste
- 8 cups water plus more as needed
Instructions
- Wash the chicken pieces and pat dry.
- Season the chicken with the garlic, oregano, and black pepper.1 whole chicken, 3 cloves garlic, 2 Tbsp oregano, 1 tsp black pepper
- In a large, heavy pot, brown the seasoned chicken in the oil over medium heat.1 Tbsp. oil
- Meanwhile, chop the culantro or cilantro. Set aside a small amount for garnish.4 Tbsp culantro**
- Add the remaining culantro or cilantro, onion, and water. If using culantro paste, add it here. Add enough water to cover the chicken.1 large onion
- Bring to a boil, then reduce to a low simmer for 20 minutes.
- While the chicken simmers, peel the starchy vegetables as needed and cut them into bite-size pieces.3 lb. assorted starchy vegetables
- After the chicken has simmered for 20 minutes, add the starchy vegetables to the pot.
- Simmer for about 45 minutes, or until the chicken is nearly tender and the vegetables are starting to soften. Add more water as needed to keep the vegetables about an inch underwater.
- Add the corn and cook for 15 minutes more, or until the corn, chicken, and vegetables are tender.2 ears corn
- Stir in salt to taste.3 tsp salt
- Garnish with the reserved chopped culantro or cilantro and serve.
Notes
* Traditional Panamanian sancocho is made with gallina de patio, a free‑range yard hen whose firmer meat benefits from a longer, gentle simmer. If you want to go ultra‑traditional, use a free‑range hen and give the bird extra time at the start so it begins to soften and enrich the broth before you add the vegetables. But you can use a standard whole chicken without losing the soul of the dish.
** If you don’t have culantro, substitute 1 tablespoon culantro paste or 6–8 tablespoons chopped cilantro for every 4 tablespoons fresh culantro.
*** You can substitute other starchy vegetables, including potatoes, parsnips, turnips, or carrots.
Tip: Don't worry if you can't eat it all right away. Panamanian sancocho becomes even more flavorful with time and freezes well.