Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
Preparation Time
40 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 55 mins
Calories
456 Calories
Recipe Instructions
Step 1
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Step 2
Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
Step 3
Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Ingredients
1 onion, chopped
5 cloves garlic, chopped
9 cups water
1 whole chicken
6 small red potatoes, quartered
1 (15.25 ounce) can corn, drained
2 plantains, peeled and cut into 2-inch pieces
3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
