Panamanian Sancocho Recipe

Name: Panamanian Sancocho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Rinse the chicken and pat dry.
2
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.
3
In the meantime, peel and chop the yucca and the onion. Set aside.
4
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.
5
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.
6
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).
7
Serve with white rice on the side that is added into the soup when you are about to eat it.
8
NOTE: This soup keeps well frozen and only gets more flavourful with time.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Panamanian Sancocho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panamanian Sancocho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions