Panamanian Sancocho Recipe

Chicken: The main protein in the dish, providing a rich and savory flavor.

Yuca: A starchy root vegetable that adds a unique texture and flavor.

Yam: Another root vegetable that complements the yuca and adds sweetness.

Corn: Adds a touch of sweetness and texture to the soup.

Carrots: Provide sweetness and color to the dish.

Potatoes: Add heartiness and help thicken the broth.

Onion: Adds depth and flavor to the soup base.

Garlic: Enhances the overall flavor with its aromatic qualities.

Cilantro: Adds a fresh, herbal note to the finished soup.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a mild heat and depth to the soup.

Water: The base of the soup, used to cook all the ingredients together.

When preparing yuca and yam, make sure to cut them into uniform pieces to ensure even cooking. This will help them cook at the same rate as the other vegetables in the sancocho. Additionally, when adding the cilantro at the end, gently bruise the leaves with your hands before chopping to release more of its aromatic oils, enhancing the overall flavor of the dish.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a good alternative for poultry in soups and stews.

• yuca - Substitute with potatoes: Potatoes have a similar starchy texture and can absorb flavors well, making them a suitable replacement.

• yam - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture, providing a comparable taste and consistency.

• corn - Substitute with frozen corn kernels: Frozen corn kernels are convenient and maintain a similar flavor and texture to fresh corn.

• carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture, making them a good alternative in soups and stews.

• potatoes - Substitute with turnips: Turnips have a slightly different flavor but a similar texture, providing a unique twist while maintaining consistency.

• onion - Substitute with leeks: Leeks offer a milder flavor and similar texture, making them a good substitute for onions in soups.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor, which can complement the other ingredients well.

• cilantro - Substitute with parsley: Parsley has a similar fresh, herbaceous flavor and can be used as a garnish or in the soup.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the soup, enhancing the overall flavor.

• Allow the sancocho to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.

• Transfer the soup into airtight containers. Use containers that are appropriately sized for your portions to avoid unnecessary reheating and cooling.

• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the sancocho within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the sancocho within 3-4 days. The cool temperature will keep the chicken and vegetables fresh.

• For longer storage, place the containers in the freezer. Sancocho can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the sancocho's texture.

• Reheat the sancocho on the stove over medium heat. Stir occasionally to ensure even heating and to prevent the chicken and vegetables from sticking to the pot.

• If reheating in the microwave, use a microwave-safe container and cover it loosely to allow steam to escape. Heat in short intervals, stirring in between, until the soup is thoroughly heated.

• Add a splash of water or chicken broth if the sancocho appears too thick after reheating. This helps restore its original consistency.

• Garnish with fresh cilantro before serving to enhance the flavor and presentation.

• For the stovetop method:

  1. Place the leftover sancocho in a pot.
  2. Add a splash of water or chicken broth to maintain the soup's consistency.
  3. Heat over medium heat, stirring occasionally, until the chicken and vegetables are heated through, about 10-15 minutes.

• For the microwave method:

  1. Transfer the sancocho to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until thoroughly heated.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sancocho in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 20-30 minutes, or until the soup is hot throughout.

• For the slow cooker method:

  1. Transfer the sancocho to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, or until the soup is warmed through.

• For the sous vide method:

  1. Place the sancocho in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour, or until the soup is hot.

• Large pot: A large pot is essential for holding all the ingredients and enough water to make the sancocho. It should be big enough to allow the ingredients to cook evenly.

• Knife: A knife is needed for cutting the chicken into pieces and chopping the vegetables like yuca, yam, corn, carrots, potatoes, and onion.

• Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables and chicken.

• Measuring cups: Measuring cups are used to measure out the correct amounts of yuca, yam, corn, carrots, and potatoes.

• Measuring spoons: Measuring spoons are used to measure the salt and black pepper accurately.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients in the pot to ensure they cook evenly and to prevent sticking.

• Skimmer: A skimmer is helpful for removing any foam that forms on the surface of the boiling water.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Ladle: A ladle is used for serving the hot sancocho into bowls.

• Chopping knife: A chopping knife is necessary for finely chopping the cilantro.

Prep ingredients in advance: Chop and peel the vegetables the night before to save time on cooking day.

Use pre-cut chicken: Buy chicken that is already cut into pieces to skip the butchering step.

Utilize a slow cooker: Set everything in a slow cooker in the morning and let it cook while you go about your day.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot option: Use an Instant Pot to cut down the cooking time significantly.