Sancocho de Pollo

Name: Sancocho de Pollo
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Panamanian
Ingredients: 1.2 kg chicken pieces, bone-in (thighs and drumsticks); 400 g ñame (yam), peeled and chunked; 300 g yuca, peeled and chunked; 2 piece corn on the cob, cut into rounds; culantro, chopped (or a smaller amount of cilantro as a substitute) (a handful); 1 piece white onion; 4 clove garlic; 1 tsp ground cumin; 1 tsp dried oregano; 2 piece aji dulce (or a sweet bell pepper), chopped; salt (to taste)

New (0)1 hr 25 minmedium

A Cooksy cook

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Panama's national soup — chicken simmered with root vegetables and pungent culantro until the broth turns deeply savory, traditionally the home cure for everything from hangovers to colds.

Servings6 SERVINGS

Ingredients

0 of 11 gathered · scaled for 6

chicken pieces, bone-in (thighs and drumsticks)1.2kgñame (yam), peeled and chunked400gyuca, peeled and chunked300gcorn on the cob, cut into rounds2culantro, chopped (or a smaller amount of cilantro as a substitute) · a handfultotastewhite onion1garlic4ground cumin1tspdried oregano1tspaji dulce (or a sweet bell pepper), chopped2salt · to tastetotaste

Method

Season the chicken

Season the chicken pieces with salt, cumin and crushed garlic.

Start the broth

Put the chicken in a large pot with water, onion and aji dulce, and bring to a boil.

Simmer the chicken

Simmer until the chicken is cooked through and the broth is flavorful.

Skim any foam off the top for a clearer broth.

30 min

Add the ñame and yuca

Add the ñame and yuca and simmer until they begin to soften.

20 min

Add the corn and culantro

Add the corn rounds and culantro and simmer until all the vegetables are tender.

Culantro is far more pungent than cilantro — use it sparingly, or substitute a smaller amount of cilantro.

15 min

Serve

Season with salt to taste and serve hot in deep bowls.

gluten-freecomfort-foodsoupchicken

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Sancocho de Pollo

6 steps · 3 timers · 6 servings