Panamanian Sancocho

Sancocho panameño

Ingredients12

• chicken pieces1.2 kg
• yuca400 g
• ñame300 g
• green plantain2
• corn on the cob2
• onion1
• garlic4 cloves
• culantro6 sprigs
• oregano1 tsp
• salt2 tsp
• black pepper1 tsp
• water2.5 L

Method

1. Cut the chicken into serving pieces and season with salt, pepper, and oregano.
2. Peel and cut the yuca, ñame, and green plantains into large chunks. Cut the corn into thick rounds.
3. Put the chicken in a large pot with the onion, garlic, culantro, and water. Bring to a boil.
4. Lower the heat and simmer until the chicken is nearly tender, about 40 minutes, skimming foam.
5. Add the yuca, ñame, plantain, and corn. Simmer until the roots and plantain are soft, about 30 minutes.
6. Adjust the salt, remove the culantro stems, and serve hot with white rice.