Panamanian Sancocho - cooking recipe

Ingredients
    9 cups water
    1 whole chicken
    2 plantains, peeled and cut into 2-inch pieces
    1 onion, chopped
    1/2 cup chopped fresh cilantro
    5 cloves garlic, chopped
    1 1/2 teaspoons salt
    3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
    6 small red potatoes, quartered
    1 (15.25 ounce) can corn, drained
Preparation
    Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
    Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
    Discard chicken skin and bones. Place meat back into the soup; stir to combine.

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