Panamanian Sancocho: A Hearty and Flavorful Chicken Soup
Sancocho is more than just a soup in Panama; it’s a national dish, a symbol of comfort, and a celebration of community. This hearty chicken soup, packed with vegetables and herbs, is a staple in Panamanian households, served at family gatherings, celebrations, and even as a remedy for a cold or flu. While variations exist across Latin America, Panamanian Sancocho has its own distinct character, defined by its unique blend of ingredients and preparation methods. This article will guide you through the process of making authentic Panamanian Sancocho, from selecting the right ingredients to mastering the cooking techniques, ensuring you can bring this taste of Panama to your own kitchen.
## What is Panamanian Sancocho?
Panamanian Sancocho is a rich and flavorful chicken soup characterized by its use of culantro (recao), ñame (yam), otoe (taro root), and other local vegetables. It’s typically made with a whole chicken, cut into pieces, which provides both flavor and substance to the broth. Unlike some other Latin American versions, Panamanian Sancocho tends to be less spicy and focuses on the savory and aromatic qualities of its ingredients. The soup is known for its restorative properties and is often enjoyed during times of illness or simply as a comforting meal.
## Key Ingredients for Authentic Panamanian Sancocho
To make truly authentic Panamanian Sancocho, it’s essential to source the correct ingredients. Here’s a breakdown of the key components and their importance:
* **Chicken:** The foundation of Sancocho is the chicken. Traditionally, a whole chicken, cut into pieces, is used. This provides a richer flavor than using only chicken breasts or thighs. Look for a good quality chicken, preferably free-range or organic, for the best flavor.
* **Culantro (Recao):** This herb is the heart and soul of Panamanian Sancocho. Culantro, also known as recao, has a stronger, more pungent flavor than cilantro. It’s crucial for achieving the authentic taste. If you can’t find culantro, you can use a combination of cilantro and a small amount of sawtooth coriander (also known as long coriander or spiny coriander), but the flavor won’t be exactly the same.
* **Ñame (Yam):** Ñame, a type of yam, adds a starchy thickness and subtle sweetness to the soup. It’s a staple in Panamanian cuisine and is essential for Sancocho. Look for ñame in Latin American markets or well-stocked grocery stores.
* **Otoe (Taro Root):** Otoe, or taro root, is another starchy vegetable that contributes to the soup’s thickness and flavor. It has a slightly nutty taste and a smooth texture. Like ñame, it can be found in Latin American markets.
* **Yuca (Cassava):** Yuca, also known as cassava, is a root vegetable with a slightly sweet and nutty flavor. It adds another layer of texture and flavor to the Sancocho. It is readily available in most Latin American stores and some larger supermarkets.
* **Mazorca (Corn on the Cob):** Corn on the cob adds sweetness and a satisfying bite to the soup. Cut the corn into smaller pieces for easier eating.
* **Cebolla (Onion):** A yellow or white onion provides a foundational aromatic base for the soup.
* **Ajo (Garlic):** Garlic adds a pungent and savory flavor to the broth.
* **Ají Dulce (Sweet Peppers):** These small, sweet peppers add a mild, fruity flavor to the soup without adding heat. They are a common ingredient in Panamanian cuisine.
* **Celery:** Celery stalks add a subtle vegetal note to the broth. While not always used, it enhances the overall flavor profile.
* **Chicken Broth (optional):** While water is traditionally used, adding chicken broth can enhance the richness of the soup, especially if you’re short on time.
* **Salt and Pepper:** To season the soup to taste.
* **Oregano:** Dried oregano adds a subtle earthy and slightly bitter flavor to the soup.
* **Other Optional Ingredients:** Some variations include additions like plantains (ripe or green), squash, carrots, potatoes, or even rice. Feel free to experiment and add your own personal touch.
## Step-by-Step Recipe for Panamanian Sancocho
Now that you have all the ingredients, let’s get started on making this delicious and comforting soup.
**Prep Time:** 30 minutes
**Cook Time:** 1.5 – 2 hours
**Serves:** 6-8 people
**Ingredients:**
* 1 whole chicken (about 3-4 pounds), cut into pieces
* 1 large onion, chopped
* 4-6 cloves garlic, minced
* 2-3 ají dulce peppers, finely chopped (seeds removed if desired)
* 1 bunch culantro (recao), chopped
* 1 pound ñame (yam), peeled and cut into 1-inch pieces
* 1 pound otoe (taro root), peeled and cut into 1-inch pieces
* 1 pound yuca (cassava), peeled and cut into 2-inch pieces
* 2 ears of corn on the cob, cut into 2-inch pieces
* 2 celery stalks, chopped
* 1 teaspoon dried oregano
* 10 cups water (or chicken broth)
* Salt and pepper to taste
**Instructions:**
**1. Prepare the Chicken:**
* Rinse the chicken pieces thoroughly under cold water.
* In a large stockpot or Dutch oven, place the chicken pieces, onion, garlic, ají dulce peppers, celery and oregano.
**2. Start the Broth:**
* Add the water (or chicken broth) to the pot, ensuring the chicken is fully submerged.
* Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer.
* Skim off any foam or impurities that rise to the surface. This will help create a clearer broth.
**3. Add the Root Vegetables:**
* Add the ñame, otoe, and yuca to the pot. These root vegetables require a longer cooking time to become tender.
* Continue to simmer the soup for about 45 minutes to 1 hour, or until the root vegetables are partially cooked.
**4. Incorporate the Corn and Culantro:**
* Add the corn on the cob pieces to the pot.
* Stir in most of the chopped culantro, reserving a small amount for garnish.
* Continue to simmer for another 30 minutes, or until the corn and root vegetables are tender and the chicken is cooked through.
**5. Season and Adjust:**
* Season the soup with salt and pepper to taste. Be sure to taste the broth and adjust the seasoning as needed.
* If the soup is too thick, you can add more water or broth to reach your desired consistency.
* If you find the soup is lacking in flavor, you can add a bouillon cube or a small amount of chicken bouillon powder.
**6. Serve and Garnish:**
* Remove the chicken pieces from the pot and shred the meat from the bones. Discard the bones and skin.
* Return the shredded chicken to the pot.
* Ladle the Sancocho into bowls and garnish with the remaining chopped culantro.
* Serve hot with a side of white rice, if desired. Some people also like to add a squeeze of lime juice for extra flavor.
## Tips for Making the Best Panamanian Sancocho
* **Use Fresh Ingredients:** The flavor of Sancocho relies heavily on the quality of its ingredients. Use fresh, high-quality vegetables and herbs for the best results.
* **Don’t Skip the Culantro:** Culantro is essential for the authentic flavor of Panamanian Sancocho. Don’t substitute it with cilantro unless absolutely necessary.
* **Adjust the Thickness:** You can adjust the thickness of the soup by adding more or less water or broth. Some people prefer a thicker soup, while others prefer a thinner broth.
* **Simmer, Don’t Boil:** Simmering the soup gently allows the flavors to meld together and prevents the chicken from becoming tough.
* **Skim the Broth:** Skimming off any impurities that rise to the surface will result in a clearer and more flavorful broth.
* **Taste and Adjust Seasoning:** Taste the soup frequently and adjust the seasoning as needed. Remember that the flavors will continue to develop as the soup simmers.
* **Make it Ahead:** Sancocho tastes even better the next day, as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
* **Freeze for Later:** Sancocho freezes well, making it a great option for meal prepping. Store it in airtight containers in the freezer for up to 2 months.
## Variations and Additions
While this recipe provides a foundation for authentic Panamanian Sancocho, there are many variations and additions you can explore to customize the soup to your liking. Here are a few ideas:
* **Add Plantains:** Both ripe and green plantains can be added to Sancocho. Green plantains add a starchy, slightly bitter flavor, while ripe plantains add sweetness.
* **Include Squash or Carrots:** Adding squash or carrots can add sweetness and color to the soup.
* **Add Potatoes:** Potatoes can be added along with the other root vegetables for extra starchiness.
* **Make it Spicy:** If you like a little heat, you can add a small amount of Scotch bonnet pepper or habanero pepper to the soup. Be careful, as these peppers are very spicy! Remove them before serving.
* **Use Different Cuts of Chicken:** While a whole chicken is traditional, you can also use other cuts of chicken, such as chicken thighs or drumsticks.
* **Add Rice:** Some people like to add rice to their Sancocho for a heartier meal. If you add rice, reduce the amount of other starchy vegetables accordingly.
## Serving Suggestions
Panamanian Sancocho is traditionally served hot in a bowl, garnished with fresh culantro. It’s often accompanied by a side of white rice. Some people also like to add a squeeze of lime juice for extra flavor.
Here are some other serving suggestions:
* **With Hot Sauce:** For those who like a little heat, serve with a side of your favorite hot sauce.
* **With Crusty Bread:** Serve with crusty bread for dipping into the broth.
* **As a Meal:** Sancocho is hearty enough to be a meal on its own. Serve it with a simple side salad for a complete and satisfying meal.
* **As a Remedy:** Sancocho is often enjoyed as a remedy for a cold or flu. The warm broth and nourishing ingredients can help soothe a sore throat and boost the immune system.
## Conclusion
Panamanian Sancocho is a delicious and comforting soup that’s perfect for any occasion. With its unique blend of ingredients and flavors, it’s a true taste of Panama. This recipe provides a step-by-step guide to making authentic Sancocho in your own kitchen. So, gather your ingredients, follow the instructions, and enjoy this hearty and flavorful chicken soup with your family and friends. ¡Buen provecho!