Bowl of Chicken Sancocho Panama
(click to enlarge)

Chicken Sancocho Panama


Panama   -   Sancocho de Gallina / Sancocho de Pollo
Makes:
Effort:
Sched:
DoAhead:  		 15 cups
***
2-1/4 hrs
Yes		 Sancochos are made all over Latin America, often under local names and using many different meats. Chicken Sancocho is typical of Panama. See also Comments.

4
ar
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1
1
4
8
5
2
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2
5
2
1/2
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6
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ar
#

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#
#
oz
oz
cl
cob
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T
leaf
t
t
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c
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Chicken (1)  
Water
-- Vegies
Ñame (2)
Yuca (3)  
Carrot
Onion
Garlic
Corn (4)
-- Seasoning
Oregano fresh  
Culantro (5)
Salt
Pepper
--------------
the Broth
-- Serve with
Steamed Rice
Do Ahead   -   (1-1/4 hrs - 20 min work - up to 2 days ahead and refrigerate)
  1. Place CHICKEN PIECES in a pot with water to cover by about 1 inch. They go in skin-on and bones-in. Bring to a boil, then simmer until tender, around 25 minutes.
  2. Remove Chicken from the broth and set aside to cool. Remove skin and bones and return those to the pot to simmer another half hour or so to strengthen the broth.
  3. Strain the Broth and remove all or most of the fat from it. The amount of fat included in Panama would likely be too oily for North Americans. For method see our Stock / Broth page.
Prep   -   (1-1/4 hrs)
  1. Cut Chicken into about 1-1/4 inch pieces (a little less if serving as a soup course),
  2. Peel ÑAME and cut into about 1 inch cubes (a bit smaller if serving as a soup course). Get it under cool water immediately. Do the same with YUCA and add to the Ñame.
  3. Peel Carrots and cut into about 1/2 inch thick disks. Mix with Ñame.
  4. Cut ONIONS in quarters lengthwise and slice about 1/8 inch crosswise. Crush Garlic and chop fine. Mix both with Ñame.
  5. Cut Corn into 1 to 1-1/2 inch pieces, or see Corn.
  6. Chop OREGANO small. Measure is after chopping and moderately packed. If you use Dried Oregano, use about 2 teaspoons lightly crushed.
  7. Chop Culantro small. Add to Oregano along with Salt and Pepper.
Run   -   (1 hr)
  1. Drain Vegies mix and place in a suitable pot (5 qt min (4-3/4 litre)). Stir in Broth. Add more (or Water) if needed to keep Vegies under water. Bring to a boil. Turn to a simmer until roots are tender, about 30 minutes more. The Yuca will be starting to break up, but the Ñame will still be somewhat crisp.
  2. Stir in Seasoning mix, Chicken, and Corn. Adjust liquid if needed, there should be a fair amount for serving with rice. Bring back to a boil and simmer for another 10 minutes.
  3. Check seasoning and serve hot. Place a bowl of steamed Rice on the table with a spoon, to be stirred into bowls of Sancocho as desired. See also Buffet.
NOTES:

  1. Chicken:

      In Panama, a whole, large, older hen (Gallina) would be used, cut into pieces, flavorful, but tough. Old hens are hard to find here in Los Angeles, so I use Thighs, with skin-on and bones-in. These are convenient, have better flavor and texture than other parts of the chicken, eliminate any conflict over parts, and are suitable for Buffet Service. 4 pounds of bone-in, skin-on thighs yields about 1 pound 14 ounces of cooked meat after skinning and boning, and about 8 cups of very strong Broth. For how to make and store Broth, see our Soup Stock / Broth. page.

  2. Ñame:

      This is a real yam NOT an orange Sweet Potato. They come in White, Yellow, and Purple. Examine very carefully for soft spots or spoilage. If not available, double the Yuca, or replace with another root or vegetable. Malanga (Otoe) is often used, as well as Green Plantains. White Potatoes and hard Winter Squash are also used. For details see our Yam, White / Yellow page.

  3. Yuca:

      This root is now very available in North America. It is heavily waxed to preserve it, but it is still very perishable, so buy from a market with fast turnover and make sure it has no soft spots at all. If it has purple streaks inside it is a bit old. For details see our Cassava / Manioc / Yuca page.

  4. Corn:

      The Corn (Maize) of Panama is tougher and less sweet than that common in North America. Cut crosswise into 1 to 1-1/2 inch lengths. Best to drive a thin, very sharp knife through with a soft faced mallet. I find "on the cob" does not work well for buffet service. People avoid them because it's hard to eat them while standing around talking, especially for older folks with compromised teeth. For Buffet I shave the kernels off the cobs and stir them into the soup.

  5. Culantro:

      [Sawtooth Herb]   Popular in the Caribbean, Central America, and Southeast Asia. Here in Los Angeles, this herb is easiest to find in the large Asian markets. If you can't get it, use Cilantro leaves and tender stems, but about twice as much, and put it in right at the end of cooking. For details see our Culantro page.

  6. Buffet:

      Once done or reheated, pour into a Slow Cooker set to "Keep Warm". You may also want a rice cooker full of rice next to it. You can tell guests about adding rice to Sancocho, but don't be distressed if they don't follow instructions, buffet guests rarely do.

  7. Comments:

      Sancocho recipes vary by region, and even from household to household. This recipe can be made as a main dish (usual) or as a soup course (add more broth, cut items smaller). The recipe makes 15 cups + Corn Cobs. That's a lot, but it's a party recipe. It works very well made ahead and reheated.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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