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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Clear Soups Main Dish Soups Stews Poultry Heirloom Historical Holiday Event Low Fat Chicken Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Meat Chicken Breasts Whole Chicken

Panamanian Sancocho

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).

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.
Serve with white rice on the side that is added into the soup when you are about to eat it.

Ingredients

roasting chicken, salt, cilantro, dried oregano, garlic cloves, olive oil, onion, yucca root, chicken stock, salt and pepper