Panamanian Sancocho Soup
This hearty Sanchocho is a favorite Latin American soup. Originally, laying hens were used, making an intense flavor. Indigenous herbs like culantro (related to cilantro) and local starchy vegetables like ñame, yuca, plantains, otoe and yams are traditional staples of this dish. This version, hails from Panama and remains faithful to these traditions, while utilizing easy to find ingredients.
Makes
Serving size
Ingredients
5 cups water
1 pound (454 grams) chicken legs or drumsticks including bone and skin (300 grams without bones & skin)
1 (90 grams) onion, cut in 8 pieces
1 cup (150 grams) yucca root, diced (1-inch squares)
1 medium (128 grams) carrot, sliced (1-inch thick)
1 cup (164 grams) corn or 1 corn on the cob
1 cup (267 grams) sweet potato, diced, (1-inch squares)
½ sprig rosemary
4 sprigs thyme
1 Bay leaf
1 dash sea salt
2 tablespoons culantro (coriander leaves) or cilantro, minced
3 cloves garlic, sliced
2 tablespoons olive oil
2 cups (300 grams) cabbage green, shredded
2 teaspoons dried oregano
½ lemon
SPECIAL EQUIPMENT:
Mortar and pestle
Instructions
- Combine water, chicken, onion, yucca, carrot, corn and sweet potato in a large pot at high heat and bring to a boil.
- Reduce heat. Add rosemary, thyme and bay leaf and simmer for 15 minutes.
- Crush salt, culantro, and garlic in a mortar with pestle.
- Add olive oil and mash together. Add to the pot.
- Add shredded cabbage and dried oregano.
- Simmer for 30 more minutes.
- Remove thyme, rosemary sprigs, bay leaf, chicken bones and skin.
- Distribute soup into five bowls.
- Squeeze few drops of lemon juice over and add minced culantro to each bowl before serving.
Cooking Tip
Culantro has a similar taste to cilantro, but more intense. Look for it in Latino stores. You can serve the sancocho with white rice or tortillas. It can keep in the fridge for several days.
Recipe Contributed by FamilyCook Productions
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