COPPER🇵🇦 Panama
Sancocho recipe
A hearty and flavorful Panamanian stew.
Ingredients
- 500 g chicken thighs
- 300 g beef shank
- 300 g yucca
- 2 plantains
- 300 g potatoes
- 2 corn on the cob
- 1 onion
- 4 garlic
- 1 cilantro
- 1 tbsp salt
- 1 tsp black pepper
- 2000 ml water
How to make Sancocho
- In a large pot, combine 500 g of chicken thighs, 300 g of beef shank, and 2 liters of water.
- Add 1 chopped onion and 3 minced garlic cloves to the pot.
- Bring the mixture to a boil over high heat, then reduce to medium-low to simmer for 30 minutes.
- Add 300 g of yucca, 300 g of potatoes, and 2 sliced plantains to the pot.
- Continue to simmer for another 30 minutes until the vegetables are tender.
- Incorporate 2 ears of corn, cut into halves, and season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Stir and simmer for an additional 20 minutes.
- Just before serving, stir in ½ cup of chopped cilantro for freshness.
- Serve the Sancocho hot in bowls, garnished with additional cilantro if desired.
What is Sancocho?
Sancocho is a traditional dish from Panama, simmered in one pot, and takes about 120 minutes from start to finish. It is built around chicken thighs, beef shank and yucca. The recipe below uses 12 ingredients and is written out step by step.
How long does Sancocho take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 19 dishes built on chicken thighs. The method runs to 9 steps, the longest being 30 minutes.
Any tips for making Sancocho?
Fresh cilantro adds a wonderful flavor to the stew.
Copper documents Panama alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.