Panamanian Sancocho

local_grocery_store Ingredients

• 6 chicken thighs, bone-in, skin-on (approx. 1.5 kg)
• 2 yucca, peeled and cut into chunks (approx. 500g)
• 2 plantains, peeled and cut into chunks (approx. 300g)
• 2 corn on the cob, cut into thirds
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 cup cilantro, chopped
• 1 tbsp oregano, dried
• 1 tsp cumin, ground
• 2 bay leaves
• to taste salt and pepper

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium-high heat. Add the chicken thighs and brown on both sides. Remove from the pot and set aside.
2. 2.Add the onion and garlic to the pot and cook until softened.
3. 3.Add the yucca, plantains, and corn to the pot and stir to combine.
4. 4.Add the chicken back to the pot, along with the cilantro, oregano, cumin, bay leaves, and enough water to cover everything.
5. 5.Bring to a boil, then reduce the heat and let simmer for 1-2 hours, until the chicken is cooked through and the vegetables are tender.
6. 6.Season with salt and pepper to taste.
7. 7.Serve hot with a side of rice.

lightbulb_outline Tips

• chevron_rightIf you can't find yucca, you can substitute with potatoes.
• chevron_rightIf you prefer a thicker stew, you can mash some of the yucca and plantains to thicken the broth.