Aromatic Panamanian Sancocho with Root Vegetables

Name: Aromatic Panamanian Sancocho with Root Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 6 chicken thighs; 3 cloves garlic; 1 lime; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper; 2 tablespoons vegetable oil; 1 large onion; 2 cloves garlic; 1 green bell pepper; 1 red bell pepper; 2 tomatoes; 8 cups chicken broth; 2 ears corn; 2 medium potatoes; 2 carrots; 1 small yam or sweet potato; 1/2 cup yuca; 1/4 cup cilantro; 2 tablespoons culantro or additional cilantro; 1 teaspoon achiote oil or annatto oil

A hearty and flavorful chicken stew

This traditional Panamanian dish features chicken simmered with root vegetables in a fragrant broth infused with fresh herbs and spices.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken Marinade

6 chicken thighs

bone-in, skin removed

3 cloves garlic

minced

1 lime

juiced

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper

to taste

For the Stew Base

2 tablespoons vegetable oil

1 large onion

chopped

2 cloves garlic

minced

1 green bell pepper

chopped

1 red bell pepper

chopped

2 tomatoes

diced

8 cups chicken broth

For the Vegetables

2 ears corn

halved

2 medium potatoes

peeled and cubed

2 carrots

sliced

1 small yam or sweet potato

cubed

1/2 cup yuca

peeled and cubed

For the Herb Mix

1/4 cup cilantro

chopped

2 tablespoons culantro or additional cilantro

chopped

1 teaspoon achiote oil or annatto oil

Preparation

Marinating the Chicken

Combine Ingredients

Combine chicken thighs with garlic, lime juice, cumin, oregano, salt, and pepper in a large bowl.

Ensure yuca is thoroughly peeled, as the skin and outer layer can be toxic.

Mix the Marinade

Mix well to ensure chicken is coated.

Refrigerate

Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.

Preparing the Vegetables

Prep Root Vegetables

Peel and chop potatoes, carrots, yam, and yuca.

Halve Corn

Halve the ears of corn.

Set Aside

Set aside until ready to add to the stew.

Use a Dutch oven or heavy-bottomed pot for even cooking and heat distribution.

Cooking Process

Brown Chicken

Heat oil in the pot over medium heat; brown the marinated chicken on both sides and remove from pot.

Sauté Aromatics

In the same pot, sauté onion, garlic, and peppers until softened. Add tomatoes and cook until they break down.

Simmer Stew

Add chicken broth, browned chicken, all vegetables, and herbs. Bring to a boil, then reduce to simmer until vegetables are fork-tender.

Plating & Serving