Panamanian Sancocho

local_grocery_store Ingredients

• 2 lbs chicken, cut into pieces
• 1 lb yucca, peeled and cut into chunks
• 2 plantains, peeled and cut into chunks
• 2 corn on the cob, cut into pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 cup cilantro, chopped
• 1 tsp oregano, dried
• 1 tsp cumin, ground
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat. Add the chicken and cook until browned on all sides, about 10 minutes. Remove the chicken and set aside.
2. 2.Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the cilantro, oregano, cumin, bay leaves, salt, and black pepper and cook for another 2 minutes.
3. 3.Add the chicken back to the pot along with enough water to cover everything. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. 4.Add the yucca and plantains to the pot and continue to simmer for another hour, or until the yucca is tender.
5. 5.Add the corn to the pot and cook for another 10 minutes.
6. 6.Serve hot with some rice and avocado on the side.

lightbulb_outline Tips

• chevron_rightIf you can't find yucca, you can use potatoes instead.
• chevron_rightIf you want a thicker stew, you can mash some of the yucca and plantains with a fork before adding the corn.
• chevron_rightYou can also add some hot sauce or aji chombo for some extra heat.