Panamanian Sancocho

Recipe by ItsTheLadyV
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
  • 3
    teaspoons salt
  • 1
    tablespoon cilantro, minced
  • 1
    teaspoon dried oregano
  • 3
    garlic cloves, minced
  • 2
    teaspoons olive oil
  • 1
    large onion, chopped into bite-sized pieces
  • 3
    lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
  • 4
    cups chicken stock (the kind bought in a box is fine)
  • salt and pepper
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DIRECTIONS

  • Rinse the chicken and pat dry.
  • In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
  • In the meantime, peel and chop the yucca and the onion. Set aside.
  • Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
  • Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
  • Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
  • Serve with white rice on the side that is added into the soup when you are about to eat it.
  • NOTE: This soup keeps well frozen and only gets more flavourful with time.
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