Sancocho Panameño is a traditional soup that’s a staple in Panamanian cuisine. It’s the ultimate comfort food, filled with tender chicken, hearty root vegetables like yuca and ñame, and seasoned with fresh herbs.
I love how this dish brings warmth to the table, making it perfect for any time of the year. Whether you’re new to Panamanian food or looking to recreate a favorite, this recipe is a great place to start.
Plus, it’s surprisingly easy to make! Let’s get into the flavors of Panama with this rich, satisfying, and soul-warming soup.
Why You’ll Love This Recipe
- Hearty and Flavorful: Packed with tender chicken and root vegetables.
- Traditional Comfort Food: A beloved Panamanian dish that brings warmth and comfort.
- Perfect for All Seasons: Whether it’s a cold winter night or a rainy day, this soup is a crowd-pleaser.
What’s in the SANCOCHO PANAMEÑO RECIPE
Let’s take a closer look at the ingredients that make Sancocho Panameño so special. We start with a whole chicken, cut into pieces, which forms the rich and hearty base of the soup. The chicken infuses the broth with deep flavor, making it both satisfying and nourishing.
Next, we have yuca (cassava), a starchy root vegetable that, once peeled and cut into chunks, adds a creamy texture to the soup. Ñame (yam) is another key player, contributing its own unique depth and subtle sweetness. These root vegetables are what give the sancocho its signature thickness and heartiness.
An ear of corn, cut into pieces, brings a delightful touch of sweetness, balancing the savory flavors. Onion and bell pepper are essential for building flavor, adding both depth and a hint of natural sweetness to the broth. Finally, minced garlic rounds out the aromatics, ensuring every spoonful is rich and fragrant.
Other Panamanian Recipes>>
- Ensalada de Papas | Panamanian Pink Potato Salad
- Easy and Delicious Arroz con Pollo Panameño Recipe
- Authentic Chicheme Recipe
SANCOCHO PANAMEÑO RECIPE
Ingredients
Main Ingredients:
- 1 whole chicken – Cut into pieces for a rich and hearty base.
- 2 lbs yuca cassava – Peeled and cut into chunks; provides a starchy, creamy texture.
- 2 lbs ñame yam – Peeled and cut into chunks; adds depth and sweetness.
- 1-2 ear of corn – Cut into pieces for a touch of sweetness.
- 1 onion chopped – Adds flavor and depth to the broth.
- 1 bell pepper chopped – Brings a subtle sweetness and color to the soup.
- 2 cloves garlic minced – Essential for a rich, aromatic flavor.
Seasoning:
- 2 tbsp cilantro chopped – Stir in at the end for a fresh, herbaceous finish.
- 1 tsp oregano – Infuses the soup with a warm earthy flavor.
- Salt and pepper to taste – Adjust to your preference.
Liquid
- 10 cups water – Forms the broth; you can also use chicken broth for a richer flavor.
Instructions
- Prepare the Chicken: In a large pot, bring the chicken, onion, garlic, and bell pepper to a boil in 10 cups of water. Cook for about 30 minutes until the chicken is tender.
- Add Vegetables: Add the yuca, ñame, and corn to the pot. Season with oregano, salt, and pepper. Continue to cook until the vegetables are tender and the soup has thickened slightly, about 40 minutes.
- Finish and Serve: Stir in the chopped cilantro just before serving for a burst of freshness. Serve hot, ensuring each bowl has a good mix of chicken, vegetables, and broth.
Notes
Nutrition Information
- Per Serving: Approximately 350 calories, 20g protein, 15g fat, 35g carbohydrates.
Variations
- Swap the Protein: Substitute the chicken with beef or pork for a different flavor profile.
- Add More Vegetables: Include carrots or potatoes for additional heartiness.
- Spice It Up: Add a pinch of chili flakes for a subtle kick.
Serving Suggestions
- With Rice: Serve alongside white rice for a more filling meal.
- Add a Squeeze of Lime: Brighten the flavors with a squeeze of fresh lime juice before serving.
How to Store
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
