Panamanian Sancocho

Prep Time:
40 mins

Cook Time:
1 hr 15 mins

Total Time:
1 hr 55 mins

Servings:
12

Yield:
12 servings

Ingredients

Directions

Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.

Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Cook’s Note

For families like mine who don't eat leftovers, just turn them into Latin Chicken Pot Pie.
1. Preheat the oven to 425 degrees F (218 degrees C).
2. Drain sancocho broth and freeze for other chicken recipes (rice, soups, etc).
3. Mix together leftover chicken-yuca-potato mixture and 1 can condensed cream of mushroom soup in a large bowl until well combined. Scoop mixture into a 9-inch unbaked pie crust. Seal with another unbaked pie crust and cut 4 small slits at the top.
4. Bake in the preheated oven for about 40 minutes.

Leftover chicken skin, fat, and bones make amazing frozen chicken stock. Simmer 6 cups water, leftover chicken, 3 stalks celery, 2 carrots, 1 onion (halved), bouillon cube, and 1 bay leaf in a large stockpot over medium heat for 3 hours. Strain, freeze, and use for other recipes.

Nutrition Facts (per serving)