Aromatic Panamanian Sancocho with Root Vegetables
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
For the Stew Base
For the Vegetables
For the Herb Mix
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
Aromatic Panamanian Sancocho with Root Vegetables
Aromatic Panamanian Sancocho with Root Vegetables
Serve
Serve the Sancocho hot with a garnish of fresh cilantro on top and crusty bread on the side.