How to Make Sancocho Soup (Panamanian Style)

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs and calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile and is often less expensive.

Cut the chicken into pieces, removing the breasts if using a whole chicken.

Smash the celery to release flavor, using both the stalks and the leafy parts.

Chop the onions, peppers, and tomato, adding them to the pot.

Make a garlic paste with salt and add it to the soup mixture, ensuring no garlic is wasted.

Season the chicken with black pepper and salt, then mix all ingredients together in the pot.

Heat the pot on high until the chicken turns white, stirring occasionally.

Add 8-10 cups of water to the pot, bringing it to a boil while skimming off any froth.

Reduce the heat to low and simmer for 1-2 hours, adding more water if necessary.

Prepare yuca and squash by peeling and cutting them into small cubes, then wash them.

Add the yuca, squash, carrot, and corn to the soup, continuing to simmer for another hour.

Add chopped cilantro just before serving.

Serve the soup with rice or noodles, suggesting a specific brand of noodles called Mullen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary