PANAMANIAN SANCOCHO
The national dish of Panama that will cure whatever ails you. A known hangover cure!
Provided by Darlene at International Cuisine
Categories Main Dish
Time 2h15m
Number Of Ingredients 8
Steps:
- Season the chicken with the garlic, oregano, and pepper
- In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat.
- Set a little culantro/cilantro aside for garnish at the end.
- Add the rest of the culantro/cilantro, onion and water.
- Make sure water covers the chicken.
- Bring to a boil and reduce to a low simmer for 20 minutes
- Meanwhile, peel the root vegetables and cut into bite-size pieces.
- After chicken has simmered for 20 minutes, add the root vegetables
- Cook until everything softens, about one hour.
- Keep adding water so the veggies stay about an inch under water
- Stir in salt to taste.
- serve.
- Note * If you can't find culantro, chopped cilantro leaves and stems can be substituted.
Nutrition Facts : Calories 598 kcal, Carbohydrate 134 g, Protein 5 g, Fat 4 g, Sodium 50 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
PANAMANIAN SANCOCHO
There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).
Provided by ItsTheLadyV
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8
PANAMANIAN SANCOCHO
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
Provided by IheartCilantro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- 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).
- 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.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g
SANCOCHO
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.
COLOMBIAN CHICKEN STEW: SANCOCHO
Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!
Provided by Food Network
Categories main-dish
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
- In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Add the chicken and simmer for another 20 minutes.
- Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
- In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
HEARTY PANAMANIAN-STYLE CHICKEN NOODLE SOUP (SANCOCHO)
A hearty soup that's great when you're sick or on snow days, that is rich in flavor and fall-off-the-bone goodness!! Bon appetit!
Provided by damaris
Categories Chicken Noodle Soup
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.
- Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.
- Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 70 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 5.4 g, Protein 31.3 g, SaturatedFat 1.3 g, Sodium 687.1 mg, Sugar 7.4 g
SANCOCHO DE GALLINA (COLOMBIAN CHICKEN SOUP)
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
Provided by Witch Doctor
Categories Chowders
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
- In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
- As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
- 30 minutes prior to the end of cooking, add the cut up plaintains.
- 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
- Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
- Add the roux to the soup and stir to blend well.
Nutrition Facts : Calories 394.3, Fat 8.7, SaturatedFat 3.7, Cholesterol 85.8, Sodium 459.2, Carbohydrate 43.5, Fiber 3.3, Sugar 14.2, Protein 36.2
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