Sancocho Panameño

About This Recipe

Sancocho is Panama's national dish and the soup of celebrations, recoveries, and family Sundays. It is a simple, extraordinarily flavourful chicken soup made with gallina vieja (mature hen, which produces a rich, golden broth), otoe (a starchy root vegetable similar to taro), ñame (yam), culantro (the pungent herb also called shadow beni), and oregano. The dish is traditionally cooked in massive pots for large family gatherings and festival days. Sancocho is considered curative — Panama's version of chicken soup — and is given to the sick, to new mothers, and to anyone who needs strength. Each Latin American country has its own sancocho, but Panama's is distinguished by its simplicity and the essential role of culantro, which gives it its distinctive herbal fragrance.

Ingredients

Serves 6

• 1.5 kgchicken pieces(bone-in, preferably older laying hen)
• 400 gtaro root (otoe) or sweet potato(peeled, cut into large chunks)
• 300 gyam (ñame) or regular potato(peeled, cut into chunks)
• 1 largeonion(quartered)
• 4 clovesgarlic(smashed)
• 8 stalksculantro (shadow beni) or coriander
• 1 tbspdried oregano
• 2 litreswater
• Salt(to taste)
• Corn on the cobcut into rounds, optional

Instructions

1. 1

   Start the broth

   Place chicken pieces in a large pot with water, onion, garlic, and half the culantro. Bring to a boil, skim any foam, then reduce heat and simmer 40 minutes.

2. 2

   Add root vegetables

   Add taro, yam, and corn (if using). Simmer a further 25–30 minutes until vegetables are very tender and beginning to break down naturally, thickening the broth.

   The taro/otoe naturally thickens the broth as it cooks — this is what gives Panamanian sancocho its characteristic body.

3. 3

   Season

   Add oregano, remaining culantro, and salt. Taste and adjust — the broth should be deeply savoury and fragrant.

4. 4

   Serve

   Ladle into deep bowls, making sure each serving gets chicken, root vegetables, and plenty of golden broth. Serve with white rice on the side — traditionally, rice is added directly into the bowl.

Variations

• •

  Add plantain rounds for a sweeter version.

• •

  Include green plantain dumplings (bolitas) for extra substance.

• •

  Make a beef sancocho with short ribs for a heartier occasion.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerates beautifully for 4 days. The flavour deepens each day. Freeze without the root vegetables (they become mushy).

Frequently Asked Questions