Can I make this sancocho in a slow cooker?
Yes, you can brown the chicken and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding the ñame during the last hour.
DINNER
Hearty Panamanian Chicken Sancocho with Ñame and Fresh Cilantro
Experience the warmth of Panamanian home cooking with this authentic Sancocho de Gallina. This comforting chicken stew features succulent chicken pieces, tender ñame (a starchy root vegetable), and a bright, aromatic broth infused with fresh cilantro. It's a beloved staple in Panamanian cuisine, ideal for a nourishing and satisfying family meal.
HOW TO MAKE IT
Let's cook.
01
Season the chicken pieces generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
02
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
03
Add the chopped yellow onion to the pot and cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
04
Return the seared chicken to the pot. Add 8 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
05
Add the ñame chunks to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the ñame is tender and the chicken is cooked through.
06
Stir in half of the chopped fresh cilantro during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.
07
Ladle the sancocho into bowls and garnish with the remaining fresh cilantro before serving.
About This Recipe
Experience the warmth of Panamanian home cooking with this authentic Sancocho de Gallina. This comforting chicken stew features succulent chicken pieces, tender ñame (a starchy root vegetable), and a bright, aromatic broth infused with fresh cilantro. It's a beloved staple in Panamanian cuisine, ideal for a nourishing and satisfying family meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can brown the chicken in batches to avoid overcrowding the pot. Don't be afraid to add more cilantro at the end for a burst of freshness.
Easy Substitutions
If ñame is unavailable, you can substitute with other starchy root vegetables like yuca or potatoes. Chicken breasts can be used, but bone-in, skin-on pieces add more flavor. For a vegetarian version, omit chicken and use vegetable broth with extra root vegetables and corn.
Storage & Reheating
Store leftover sancocho in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Serving Suggestions
Serve hot with a side of white rice, a squeeze of fresh lime juice, and a dash of spicy aji chombo (Panamanian hot sauce) for those who enjoy a kick. A simple green salad can also complement the richness of the stew.
Common Mistakes
Overcooking the ñame can make it mushy; add it only after the chicken has simmered for a while. Not searing the chicken properly can result in less flavorful stew. Forgetting to season the chicken before cooking will lead to a bland final dish. Using dried cilantro instead of fresh will significantly alter the authentic taste.
Frequently Asked Questions
What is ñame and where can I find it?
Ñame is a starchy root vegetable, similar to a yam, with a slightly earthy and sweet flavor. You can often find it in Latin American or international grocery stores. If unavailable, yuca or even regular potatoes can be used as a substitute.
Can I freeze sancocho?
Yes, sancocho freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
MORE TO KNOW
Sancocho is more than just a soup; it's a cultural cornerstone in Panama, often enjoyed at gatherings and believed to be a cure-all. The key to its authentic flavor lies in the fresh cilantro, which is often blended into a paste (recao verde) in more traditional preparations. This recipe simplifies that step while retaining the essential flavor profile. The ñame provides a creamy texture and subtle sweetness that balances the savory chicken broth.
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