Main Course · Dinner · Latin American ·

Aromatic Panamanian Sancocho with Root Vegetables

Name: Aromatic Panamanian Sancocho with Root Vegetables
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 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; 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; 1/4 cup cilantro, chopped; 2 tablespoons culantro or additional cilantro, chopped; 1 teaspoon achiote oil or annatto oil

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

4.3(914 reviews)

·By Ethan Brooks·August 2, 2025

Aromatic Panamanian Sancocho with Root Vegetables — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Stew Base

For the Vegetables

For the Herb Mix

Nutrition

Per serving

Calories: 352 kcal
Protein: 25.35 g
Carbs: 42.17 g
Fat: 11.53 g
Fiber: 5.22 g

Whole recipe

Total

Calories: 2109 kcal
Protein: 152.1 g
Carbs: 253 g
Fat: 69.2 g
Fiber: 31.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 chicken thighs bone-in, skin removed	780	120	0	36	0
3 cloves garlic minced	13	0.6	3	0	0.2
1 lime juiced	11	0.2	4	0	0.2
1 teaspoon ground cumin	8	0.4	1	0.5	0.4
1 teaspoon dried oregano	6	0.2	1.3	0.1	0.8
Salt and pepper to taste	0	0	0	0	0
2 tablespoons vegetable oil	240	0	0	27	0
1 large onion chopped	44	1.2	10	0.1	1.7
2 cloves garlic minced	9	0.4	2	0	0.1
1 green bell pepper chopped	24	1	6	0.2	2
1 red bell pepper chopped	31	1	7	0.3	2.5
2 tomatoes diced	44	3	10	0.5	2.5
8 cups chicken broth	80	8	8	0	0
2 ears corn halved	164	5	38	2.6	4
2 medium potatoes peeled and cubed	309	8	72	0.4	9.6
2 carrots sliced	50	1	12	0.3	3
1 small yam or sweet potato cubed	112	2	27	0.1	4
1/2 cup yuca peeled and cubed	171	1	42	0.6	1
1/4 cup cilantro chopped	1	0.1	0.2	0	0.1
2 tablespoons culantro or additional cilantro chopped	2	0.2	0.5	0	0.2
1 teaspoon achiote oil or annatto oil	5	0	0	0.6	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine Ingredients
Combine chicken thighs with garlic, lime juice, cumin, oregano, salt, and pepper in a large bowl.
Tip: Ensure yuca is thoroughly peeled, as the skin and outer layer can be toxic.
2
Mix the Marinade
Mix well to ensure chicken is coated.
3
Refrigerate
Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.

Preparing the Vegetables

1
Prep Root Vegetables
Peel and chop potatoes, carrots, yam, and yuca.
2
Halve Corn
Halve the ears of corn.
3
Set Aside
Set aside until ready to add to the stew.
Tip: Use a Dutch oven or heavy-bottomed pot for even cooking and heat distribution.

How to Make Aromatic Panamanian Sancocho with Root Vegetables

Total time: 3 h 20 min · Yields 6 servings

1
Brown Chicken
Heat oil in the pot over medium heat; brown the marinated chicken on both sides and remove from pot.
2
Sauté Aromatics
In the same pot, sauté onion, garlic, and peppers until softened. Add tomatoes and cook until they break down.
3
Simmer Stew
Add chicken broth, browned chicken, all vegetables, and herbs. Bring to a boil, then reduce to simmer until vegetables are fork-tender.