Sancocho de Gallina
Panama's restorative national soup: chicken simmered slowly with yam, yuca, and corn until the broth turns rich and slightly thickened, perfumed with culantro.
Meat
Ingredients
- 1 whole chicken (hen), cut into pieces
- 2 ears corn, cut into thirds
- 2 name (yam) or other starchy root, peeled and chunked
- 1 yuca, peeled and chunked
- 1 onion, chopped, 4 cloves garlic, minced
- 1 bunch culantro, chopped
- 1 tsp oregano
- 8 cups water
- Salt, to taste
- White rice, to serve
Steps
- Combine chicken, onion, garlic, oregano, and water in a large pot, bring to a boil, skimming off the foam.
- Reduce heat and simmer 30 minutes until the chicken is nearly tender.
- Add the name (yam) and yuca, simmer 20 minutes.
- Add corn, simmer 15-20 more minutes until all the vegetables are tender and the name has started to break down and thicken the broth.
- Stir in culantro in the last 5 minutes, season with salt.
- Serve hot with white rice.