Panamanian Chicken Sancocho

A clear chicken broth scented with culantro, with tender chunks of ñame in every bowl.

Panama · Soups & Stews · 80 min

Dish-specific AI-generated illustration; not a photograph of a tested preparation.
Dish-specific AI-generated illustration; not a photograph of a tested preparation.

DeSabor Kitchen · Published · Updated · 15 / 65 / 80 min · 4 · Panama

Jump to Recipe

Use true ñame or culinary yam rather than assuming orange sweet potato is equivalent. The ñame softens and lightly thickens a mostly clear broth; a gentle simmer keeps the chicken pieces intact.

The Story Behind the Dish

Panamanian sancocho commonly features chicken, ñame and culantro. It is distinct from the meat-and-root combinations found in other countries.

Ingredients

  • 1 kg bone-in chicken pieces
  • 600 g ñame or yam, peeled and cubed
  • 1 onion, diced; 3 garlic cloves, minced
  • 1.5 litres water; 1 tsp dried oregano
  • 4 culantro leaves, chopped; 1 tsp salt

Instructions

  1. Place chicken, onion, garlic, water, oregano and salt in a pot. Bring to a boil, skim the chicken foam with a spoon and reduce to a gentle simmer.
  2. Cover loosely and cook 25 minutes. Add ñame and half the culantro.
  3. Simmer 25–30 minutes until ñame is tender and chicken reaches 74°C. Mash a few ñame pieces against the pot to lightly thicken the broth.
  4. Add remaining culantro, adjust salt and serve hot.

Cook's Tips

  • Culantro has a stronger flavor than cilantro. If unavailable, use a small handful of cilantro and expect a different aroma.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.

How to Serve It

Serve hot with white rice on the side and some culantro in each bowl. Warn diners about chicken bones and keep the broth generous rather than reducing to a dry stew.

Variations & Substitutions

Regional Panamanian versions may add other vegetables. This version intentionally focuses on chicken, ñame and culantro rather than copying a Dominican multi-root sancocho.

Cilantro can replace culantro with a milder, different aroma. Potato is a practical adaptation if ñame is unavailable, but label the change and check doneness sooner.

Storage & Reheating

Cool in shallow containers and refrigerate within 2 hours at 4°C or below for up to 3 days. Store accompanying rice separately, chilled within 1 hour, and use within 24 hours.

Bring the broth to a gentle boil and check the thickest chicken pieces reach 74°C. Add a little fresh water if the ñame has thickened the broth excessively.

The DeSabor Table

  • Panamanian Chicken Sancocho — Main Dish

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