Sancocho de Gallina (Panamanian Chicken Stew)

About This Recipe

Sancocho is considered Panama's national dish, a clear, deeply savory stew built around a mature hen (gallina) rather than a young chicken, since the tougher, more flavorful meat of an older bird produces a far richer broth over its long simmer. The stew is anchored by ñame (yam) and other starchy root vegetables, along with corn on the cob and yuca, but the ingredient that truly defines Panamanian sancocho is culantro — a sharper, more pungent cousin of cilantro that infuses the broth with an herbal depth impossible to replicate with regular cilantro alone. Sancocho holds a particular place in Panamanian culture as a restorative dish, often cooked the morning after a late night out or served to anyone feeling under the weather, credited (only half-jokingly) with curing hangovers and colds alike. It's also a fixture of weekend family gatherings, simmered for hours in a large pot while everyone waits, the broth growing more concentrated and flavorful the longer the hen cooks. Served hot in deep bowls with white rice on the side, sancocho is simple in its ingredient list but built entirely on patience — rushing the simmer is the one mistake that separates a mediocre pot from a genuinely great one.

Ingredients

Serves 6

• 1.5 kgwhole hen or bone-in chicken, cut into large pieces
• 2.5 litreswater
• 1 largeonion, quartered
• 4 clovesgarlic, smashed
• 3 sprigsfresh culantro (or 1 bunch cilantro plus extra as garnish)
• 2scallions, chopped
• 1ají dulce pepper, whole
• 500 gñame (yam), peeled and cut into chunks
• 500 gyuca, peeled and cut into chunks
• 2corn cobs, cut into thirds
• 1otoe or taro root, peeled and cubed (optional)
• 2 tspfine salt, plus more to taste
• 1 tspblack pepper
• 2 cupscooked white rice, for serving

Instructions

1. 1

   Start the broth

   Place hen or chicken pieces in a large pot with water, onion, garlic, culantro, scallions, and the whole ají dulce pepper. Bring to a boil, skimming any foam that rises to the top.

2. 2

   Simmer the meat

   Reduce heat to low and simmer, partially covered, for 45-60 minutes (longer if using a tougher hen) until the meat is very tender and the broth has turned rich and golden.

3. 3

   Add the root vegetables

   Add ñame, yuca, and otoe if using. Simmer 20-25 minutes until the vegetables are fork-tender but not falling apart.

4. 4

   Add the corn

   Add the corn pieces and simmer another 10 minutes until just tender.

5. 5

   Season and finish

   Season with salt and pepper to taste. Remove the culantro sprigs and the whole pepper before serving.

6. 6

   Serve

   Ladle the hot broth, meat, and vegetables into deep bowls. Serve with a side of white rice and extra fresh culantro or cilantro for garnish.

Variations

• •

  Sancocho de rabo swaps the hen for oxtail, giving an even richer, more gelatinous broth.

• •

  Some regions add plantain chunks alongside the other root vegetables for extra starch and sweetness.

• •

  A lighter version uses bone-in chicken breast and thighs and reduces the simmer time to about 40 minutes.

Storage

Refrigerate sancocho up to 4 days; the flavor improves as it sits. Reheat gently on the stovetop, adding a splash of water if the broth has thickened too much. Freezes well for up to 3 months.

Frequently Asked Questions