Sancocho from Panama Recipe
Sancocho is a traditional soup dish that has been popular in Latin America, the Caribbean, and parts of Europe for centuries. It’s made with a variety of ingredients including chicken, pork, beef, and vegetables. The hearty stew is full of flavor and can be enjoyed on its own or as an accompaniment to other dishes. In this blog post, I’ll be sharing my recipe for sancocho – it’s sure to become your new favorite go-to dinner!
What Is Sancocho?
Sancocho is a traditional Latin American dish consisting of meat (typically chicken or pork), vegetables, potatoes, tubers such as yuca, and plantains cooked in water or broth. It’s usually served with rice on the side but can also be eaten alone. Depending on where you are from in Latin America you may find variations in the ingredients used; however, one thing remains constant: sancocho is always delicious!
Ingredients Needed To Make Sancocho
This is a recipe that originated in the fields of the farmers. There are many variants, but true connoisseurs and sancocho puritans will tell you that a few key ingredients are necessary:
Preparing Your Sancochos Stew Start off by heating up two tablespoons of neutral oil over medium heat then add in your Onion (Allium cepa), ñame (yam or scientific name: Dioscorea esculenta), and culantro (Coriandrum sativum), some salt & black pepper stirring occasionally until everything starts to soften about 10 minutes. Once softened turn up the heat slightly higher than medium add your chicken thighs followed by oregano flakes, and stir together until spices are fragrant about 5-10 minutes. if desired followed by 8 cups of either vegetable broth or water bringing everything up to boil lower the heat back down so simmer until all veggies tenderize about 30 minutes more, After that add more salt & black pepper if needed, stirring everything around once again before turning off stove top letting cool down before serving!
Serving Suggestions For Your Delicious Sancochos Stew Serve warm alongside steamed white rice ith culantro (Eryngium foetidum and Coriandrum sativum), a cousin of cilantro.!
Conclusion My recipe for sancocho isn’t just delicious – it’s also easy enough for any home cook who wants a filling meal without spending too much time prepping it ahead of time. With only 15 minutes of prep work prior to cooking combined with all those flavorful ingredients bursting out from every spoonful, this comforting bowl will quickly become part of everyone’s regular rotation at home! So what are waiting to give my version of sancocho a try today you won’t regret it –