Best Hearty Panamanian Style Chicken Noodle Soup Sancocho Recipes

PANAMANIAN SANCOCHO

Panamanian Sancocho image

I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.

Provided by IheartCilantro

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h55m

Yield 12

Number Of Ingredients 10

Ingredients

9 cups water
1 whole chicken
2 plantains, peeled and cut into 2-inch pieces
1 onion, chopped
½ cup chopped fresh cilantro
5 cloves garlic, chopped
1 ½ 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

Steps:

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.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g

PANAMANIAN SANCOCHO

Panamanian Sancocho image

There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).

Provided by ItsTheLadyV

Categories Clear Soup

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
3 teaspoons salt
1 tablespoon cilantro, minced
1 teaspoon dried oregano
3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped into bite-sized pieces
3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
4 cups chicken stock (the kind bought in a box is fine)
salt and pepper

Steps:

Rinse the chicken and pat dry.
In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
In the meantime, peel and chop the yucca and the onion. Set aside.
Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
Serve with white rice on the side that is added into the soup when you are about to eat it.
NOTE: This soup keeps well frozen and only gets more flavourful with time.

Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8