Sancocho panameño

Sancocho panameño is Panama’s answer to the universal question: what do you eat when you need comfort in a bowl? This hearty chicken stew, thick with cassava, malanga, yam and corn on the cob, is considered by many the national dish of Panama — and one taste explains why.

The broth is where the magic happens: chicken simmered slowly with root vegetables, sweetened by the corn and perfumed with cilantro, garlic and oregano. It is traditionally served with white rice on the side (or spooned right in) — and Panamanians swear by it as a cure for everything from a cold to a long night out.

It is also a wonderfully forgiving recipe. Swap the chicken for another meat, or use whatever root vegetables you can find — the stew will still deliver. Here is how I make it at home.

Sancocho Panameño Recipe

Prep time: 20 minutes · Cook time: 35 minutes · Total: 55 minutes · Servings: 4 · Calories: ~364 per serving

Ingredients

• 1 whole chicken (about 4 pounds), cut into pieces
• 1 pound cassava (yuca), peeled and chunked
• 1 pound malanga, peeled and chunked
• 2 ears of corn, cut into pieces
• 2 sprigs fresh cilantro
• 2 pounds yam (ñame), peeled and chunked
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano, divided
• Salt, to taste

Instructions

1. Place the chicken pieces in a large pot with about 10 cups of water (enough to cover) and bring to a boil, then lower the heat.
2. Add the malanga, corn, cassava and yam, and simmer gently until the vegetables soften.
3. Add the onion, bell pepper, cilantro, garlic, salt and 1 teaspoon of the oregano.
4. Cook for another 10 to 15 minutes, until everything is tender.
5. Turn off the heat, stir in the remaining teaspoon of oregano, cover, and let the stew rest for 10 minutes before serving.

Recipe Notes

• Malanga is a starchy root vegetable common across the Caribbean and Latin America, similar in texture to potato — look for it in Latin markets.
• No malanga or cassava? Potatoes, sweet potatoes, carrots, turnips or parsnips all work; each changes the character of the stew a little.
• Cumin, paprika or chili powder deepen the flavor, and thyme is a lovely fresh addition.
• Serve with white rice and a wedge of lime — that is the Panamanian way.