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Loading...Sancocho is Panama's beloved national comfort dish, a hearty one-pot stew brimming with bone-in chicken, yuca, plantains, and corn simmered in a fragrant herb-broth. The annatto-tinted broth is rich, slightly tangy, and built for spooning over white rice on a rainy afternoon.
Prep Time20 mins
Cook Time70 mins
Total Time90 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 20 gFat
- 5 gSaturated Fat
- 75 gCarbs
- 5 gFiber
- 8 gSugar
- 42 gProtein
- 880 mgSodium
- 1050 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 28 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the chicken
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- 2 tbsp vegetable oil
- 8 cups cold water
For the aromatic broth
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 tbsp ground annatto (achiote), or 1 tbsp annatto paste
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tbsp kosher salt, plus more to taste
- 1/2 tsp black pepper
For the roots and vegetables
- 1 1/2 lb fresh yuca (cassava), peeled, cored, and cut into 2-inch pieces
- 2 green plantains, peeled and cut into 1-inch rounds
- 1 ripe plantain, peeled and cut into 1-inch rounds
- 4 small red potatoes, halved
- 2 ears fresh corn, husked and cut into 2-inch lengths
For finishing and serving
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh culantro leaves (recaíto), optional
- 1 tbsp distilled white vinegar or fresh lime juice
- 3 cups hot cooked white rice
- Lime wedges, for serving
Directions
- Pat the chicken pieces dry and season generously on both sides with the salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high until shimmering.
- Brown the chicken in batches, skin-side down first, about 4-5 minutes per side until deeply golden and the skin releases easily from the pot. Transfer to a plate and pour off all but 3 tablespoons of fat.
- Lower the heat to medium, add the onion to the pot and cook, stirring often, for 4-5 minutes until softened and lightly caramelized. Stir in the garlic, annatto, oregano, and cumin and toast 1 minute until fragrant.
- Pour in the water and scrape up any browned bits from the bottom. Return the chicken and any juices to the pot, bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises, partially cover, and simmer 20 minutes to extract flavor from the bones.
- Add the yuca and continue simmering uncovered for 15 minutes, until the yuca is just tender when pierced with a knife.
- Stir in the green plantains, ripe plantain, potatoes, and corn. Simmer another 20-25 minutes until the plantains and potatoes are fork-tender and the broth has thickened slightly from the starches.
- Remove from the heat and stir in the cilantro, culantro if using, and vinegar. Taste and adjust salt and pepper.
- Ladle the stew over mounds of hot white rice in wide bowls, making sure each portion includes a piece of corn, yuca, and plantain. Serve immediately with lime wedges and extra cilantro on the side.
Cook’s Notes
- Use bone-in, skin-on chicken for the deepest broth; a mix of thighs and drumsticks offers the best balance of flavor and texture.
- Fresh yuca must have its fibrous core removed after peeling; split each piece lengthwise and pull out the woody center, then cut into chunks.
- The annatto (achiote) gives sancocho its signature sunset-orange color and a mild earthy flavor; substitute 1 tsp smoked paprika plus 1/4 tsp turmeric if you cannot find it.
- For extra depth, add a smoked ham hock or a 2 oz piece of salt-cured pork along with the chicken and simmer with the broth.
- Sancocho tastes even better the next day once the starches have settled into the broth; cool, refrigerate, and reheat gently, adjusting seasoning before serving.
