Entree: Panama – Sancocho panameño (Panamanian chicken and root-vegetable stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 8 bone-in chicken pieces, approx. 3 lb (1.36 kg) total
- 12 cups (2.8 L) water or low-sodium chicken broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup (loosely packed) culantro (recao) leaves, finely chopped (or cilantro if unavailable)
- 2 tbsp (30 ml) annatto (achiote) oil or 1 tsp achiote powder mixed into 2 tbsp (30 ml) oil
- 2 green plantains, peeled and cut into 1-inch pieces (about 1 lb / 450 g)
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 lb (454 g) ñame (white yam) or taro, peeled and cut into 2-inch pieces
- 2 ears corn, cut into 3–4 pieces each
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 2 tsp (10 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. In a large pot, heat the annatto oil over medium heat. Add the chopped onion, garlic and red bell pepper and sauté until softened, about 4–5 minutes.
2. Add the culantro (recao) to the pot and cook 1–2 minutes, then stir in the cumin and oregano until fragrant.
3. Add the chicken pieces to the pot and brown lightly on all sides, about 5 minutes. Pour in the water or chicken broth and bring to a boil, skimming any foam from the surface.
4. Reduce heat to a simmer, cover partially, and cook the chicken for 20 minutes to begin tenderizing.
5. Add the plantains and corn pieces to the pot and simmer 10 minutes.
6. Add the yuca and ñame, salt and pepper, then continue simmering until all root vegetables and chicken are tender, about 20–30 more minutes (total simmer time about 50–60 minutes).
7. Remove the chicken pieces briefly to shred or cut into bite-sized portions, return meat to the pot, stir in the lime juice, and taste for seasoning; adjust salt and pepper as needed.
8. Ladle sancocho into bowls, garnish with chopped cilantro and serve with lime wedges on the side.