Panamanian Sancocho

Panamanian Sancocho
  • 9 cups water
  • 1 whole chicken
  • 2 plantains, peeled and cut into 2-inch pieces
  • 1 onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 5 cloves garlic, chopped
  • 1 1/2 teaspoons salt
  • 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
  • 6 small red potatoes, quartered
  • 1 (15.25 ounce) can corn, drained


  1. Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  2. Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
  3. Discard chicken skin and bones. Place meat back into the soup; stir to combine.

04/19/2018
Panamanian Sancocho, recipe PT15M PT1H 5 455 calories

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