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

Cook Time 2

Total Time 2 15

Servings

Calories 598kcal

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)

Season the chicken with the garlic, oregano, and pepper
In a heavy pot, brown the seasoned chicken in the oil over a medium flame and allow to sweat.
Set a little culantro/cilantro aside for garnish at the end.
Add the rest of the culantro/cilantro, onion and water.
Make sure water covers the chicken.
Bring to a boil and reduce to a low simmer for 20 minutes
Meanwhile, peel the root vegetables and cut into bite-size pieces.
After chicken has simmered for 20 minutes, add the root vegetables
Cook until everything softens, about one hour.
Keep adding water so the veggies stay about an inch under water
Stir in salt to taste.
serve.
Note * If you can't find culantro, chopped cilantro leaves and stems can be substituted.