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A big pot and bowl of Panamanian Sancocho with chicken, vegetables and culantro

Panamanian sancocho

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

Course Main Dish
Cuisine Panamanian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 598 kcal
Author Darlene at International Cuisine


  • 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)


  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.