Panamanian sancocho is considered to be the national dish.  It is a thick chicken soup that is said to cure whatever ails you.  Panamanian sancocho is also a hangover cure.

There are many countries that have their own version of sancocho.  What makes this version unique is the use of culantro.  Culantro tastes similar to cilantro but is a bit stronger.  Culantro is often seen as a misspelling of cilantro but they come from two entirely different plants.  They are like cousins as they do come from the same botanical family.   They look completely different however.  Here is a picture of the two side by side.  The cilantro is frilly  on a thin stem, and  culantro is a long flat leaf with scalloped edges.. Cilantro is an annual plant and Culantro a biennial.  I found it in my local Asian market as ngo gai.  Depending on where you live it may be called something else as it goes by many names.  In Spanish it is called cilantro de hoja ancha or broadleaf cilantro, also called recao in and in the Caribbean it is called chandon beni.  Sometimes it is called spiny cilantro, long-leafed coriander or saw-toothed mint.  Culantro is also known as a medicinal plant used for its analgesic and anti-inflammatory properties.

I hope you can find culantro for an authentic Panamanian sancocho.  If not you can substitute cilantro but use the stems too.  Local Panamanian chef Francisco Castro says “Culantro is the flavor you’re going to find in sancocho, even more than the chicken.” It’s our traditional dish.  It’s the flavor of Panama.” If that doesn’t make you want to try it, I don’t know what would.  Panamanian sancocho is delicious!

Did you know that Panama is the only place in the world where you can see the sun rise in the west and set in the east?   If you would like to learn more about this Central American country be sure to check out “Our Journey to Panama“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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Panamanian sancocho

The national dish of Panama that will cure whatever ails you. A known hangover cure!

Course Main Dish

Cuisine Panamanian

Keyword Panamanian sancocho

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 4

Calories 598 kcal

Author Darlene at International Cuisine

Ingredients

• 1 chicken cut into pieces
• 1 Tablespoon oil your choice
• 3 garlic cloves pressed
• 2 Tablespoons oregano, fresh 2 teaspoons dried
• 1 teaspoon black pepper
• 4 Tablespoons culantro* chopped
• 1 large onion chopped into bite-size pieces
• 3 pounds of starchy vegetables (otoe name/yams, yuca/cassava or green plantains)

Instructions

1. Season the chicken with the garlic, oregano, and pepper
2. In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat.
3. Set a little culantro/cilantro aside for garnish at the end.

4. Add the rest of the culantro/cilantro, onion and water.

5. Make sure water covers the chicken.

6. Bring to a boil and reduce to a low simmer for 20 minutes

7. Meanwhile, peel the root vegetables and cut into bite-size pieces.
   

8. After chicken has simmered for 20 minutes, add the root vegetables
   
9. Cook until everything softens, about one hour.

10. Keep adding water so the veggies stay about an inch under water
    

11. Stir in salt to taste.
12. serve.
13. Note * If you can't find culantro, chopped cilantro leaves and stems can be substituted.

Nutrition Facts

Panamanian sancocho

Amount Per Serving

Calories 598 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 50mg2%

Potassium 1002mg29%

Carbohydrates 134g45%

Fiber 7g29%

Sugar 7g8%

Protein 5g10%

Vitamin A 115IU2%

Vitamin C 72.8mg88%

Calcium 105mg11%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.