Sancocho de Pollo is a beloved national dish in Panama, deeply rooted in Caribbean and indigenous culinary traditions. This robust stew represents the rich cultural heritage of Panama, combining indigenous, African, and Spanish influences into a single, comforting meal. The complex blend of herbs, root vegetables, and tender chicken creates a soul-warming dish that speaks to the heart of Panamanian home cooking.
Traditionally prepared in large clay pots over open fires, Sancocho is more than just a meal—it’s a communal experience that brings families and communities together. The slow-cooked stew allows each ingredient to develop deep, layered flavors that reflect the biodiversity of Panama’s landscape.
Ingredients
- 1 whole chicken, cut into pieces
- 2 yuca roots, peeled and chopped
- 2 ñame (yam) roots, chopped
- 1 green plantain, chopped
- 2 corn on the cob, cut into thirds
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 culantro leaves (or cilantro)
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 8 cups water
- 2 bay leaves
- 1 bunch of oregano
Instructions
- Clean the chicken thoroughly and season with salt and pepper. In a large pot, heat vegetable oil and brown the chicken pieces on all sides, creating a rich golden color and sealing in the flavors. This should take approximately 5-7 minutes.
- Add diced onions and minced garlic to the pot, sautéing until they become translucent and fragrant, which helps build the stew’s foundational flavor profile.
- Pour in water and add bay leaves, culantro, and oregano. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, allowing the chicken to become tender and release its rich flavors into the broth.
- Add yuca, ñame, green plantain, and corn to the pot. Ensure the vegetables are fully submerged in the liquid and continue simmering for another 20-25 minutes.
- Check the tenderness of the root vegetables and chicken. The stew is ready when the chicken is falling off the bone and the vegetables are soft but not mushy.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.
- Serve hot in deep bowls, ensuring each serving has a variety of chicken and vegetables.
Chef Tips
- If culantro is unavailable, substitute with extra cilantro
- Can be stored in refrigerator for up to 3 days
- Serve with white rice on the side for a complete meal
- Avoid overcooking vegetables to maintain their texture
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