Panamanian Sancocho Recipe

Chicken: The main protein in this dish, providing rich flavor and substance.

Water: The base for the soup, used to cook all the ingredients together.

Onion: Adds depth and sweetness to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Yuca: A starchy root vegetable that thickens the soup and adds a unique texture.

Carrots: Contributes sweetness and color to the dish.

Corn: Adds a touch of sweetness and a pleasant crunch.

Cilantro: Provides a fresh and vibrant flavor that is essential to the dish.

Salt: Used to season the soup to taste.

Pepper: Adds a bit of heat and enhances the overall flavor.

When preparing yuca, make sure to remove the tough, fibrous core before chopping it into pieces. This will ensure that the yuca cooks evenly and becomes tender. Additionally, when adding the cilantro at the end of the cooking process, be sure to use fresh leaves to enhance the flavor and aroma of the sancocho.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a good alternative for poultry-based soups.

• water - Substitute with chicken broth: Using chicken broth will enhance the flavor of the soup, adding more depth and richness.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a subtle complexity to the dish.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it may be slightly less pungent.

• yuca - Substitute with potatoes: Potatoes have a similar starchy texture and can absorb flavors well, making them a good alternative to yuca.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter taste than carrots but offer a similar texture and nutritional profile.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can provide a similar sweetness and texture.

• cilantro - Substitute with parsley: Parsley has a fresh and slightly peppery flavor, which can be a good alternative for those who do not enjoy the taste of cilantro.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup, though it will also add a different dimension of taste.

• pepper - Substitute with white pepper: White pepper has a milder flavor compared to black pepper and can provide a subtle heat without overpowering the other ingredients.

• Allow the sancocho to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.

• Transfer the sancocho into airtight containers. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• For refrigeration, store the sancocho in the airtight containers and place them in the fridge. It will stay fresh for up to 3-4 days.

• For freezing, label the containers with the date before placing them in the freezer. The sancocho can be frozen for up to 3 months.

• When ready to enjoy, thaw the frozen sancocho in the refrigerator overnight.

• Reheat the sancocho on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.

• If the sancocho appears too thick after reheating, add a bit of water or chicken broth to reach the desired consistency.

• Taste and adjust the seasoning with salt and pepper if necessary before serving.

• Stovetop Method: Place the leftover sancocho in a large pot. Add a splash of water or chicken broth to maintain the soup's consistency. Heat over medium heat, stirring occasionally, until the chicken and vegetables are heated through, about 10-15 minutes.

• Microwave Method: Transfer a portion of the sancocho to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sancocho in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for 20-30 minutes, or until the chicken and vegetables are hot.

• Slow Cooker Method: Transfer the sancocho to a slow cooker. Set it to low and heat for 2-3 hours, or until the chicken and vegetables are thoroughly warmed. This method is perfect for maintaining the soup's rich flavors.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the sancocho over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through, about 15-20 minutes.

• Large pot: A large pot is essential for boiling the water and cooking the chicken and vegetables. It needs to be big enough to hold all the ingredients and allow them to cook evenly.

• Knife: A knife is necessary for chopping the onion, garlic, yuca, carrots, and cilantro. A sharp knife will make the preparation process quicker and more efficient.

• Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables and herbs.

• Measuring cups: Measuring cups are used to measure the water accurately to ensure the right consistency of the soup.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients in the pot, ensuring they cook evenly and do not stick to the bottom.

• Skimmer: A skimmer is helpful for removing any foam that forms on the surface of the boiling water when cooking the chicken.

• Peeler: A peeler is used to peel the yuca and carrots efficiently.

• Serving ladle: A serving ladle is ideal for serving the hot sancocho into bowls.

• Bowls: Bowls are used for serving the sancocho once it is ready to be enjoyed.

Prep ingredients in advance: Chop the onion, garlic, yuca, carrots, and corn the night before.

Use pre-cut chicken: Buy a whole chicken that's already cut into pieces to save time.

Quick boil method: Boil the water while prepping other ingredients to speed up the process.

Instant pot option: Use an Instant Pot to reduce cooking time significantly.

Batch cooking: Make a larger batch and freeze portions for future meals.

Pre-measured spices: Measure out salt and pepper beforehand to streamline seasoning.