Panamanian Sancocho Food

PANAMANIAN SANCOCHO

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.

PANAMANIAN SANCOCHO

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.

PANAMANIAN SANCOCHO

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.

SANCOCHO

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.

PUERTO RICAN SANCOCHO

Steps:

• Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
• Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
• Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.