PANAMANIAN SANCOCHO
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
Provided by IheartCilantro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g
PANAMANIAN SANCOCHO
There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).
Provided by ItsTheLadyV
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken and pat dry.
- In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
- In the meantime, peel and chop the yucca and the onion. Set aside.
- Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
- Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
- Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
- Serve with white rice on the side that is added into the soup when you are about to eat it.
- NOTE: This soup keeps well frozen and only gets more flavourful with time.
Nutrition Facts : Calories 828.4, Fat 17.8, SaturatedFat 4.7, Cholesterol 60.7, Sodium 2186.9, Carbohydrate 142.5, Fiber 6.9, Sugar 11.2, Protein 23.8
SAVORY LENTILS FROM PANAMA
Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried.
Provided by blisstir
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly.
- Put them in saucepan and cover with water, add butter or oil.
- Cover and bring to a natural simmer over low heat.
- *Note-this takes a little while but prevents lentils from breaking.
- Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
- Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
- Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
- Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
- Return lentils to pan and cook 15 mins more, adding salt& pepper.
PANAMA CANAL SOUP
Categories Soup/Stew Chicken Low Carb Quick & Easy Healthy
Yield 4 to 6 people
Number Of Ingredients 12
Steps:
- In soup pot, boil chicken thighs in water and broth. Add parsley and a peeled medium carrot cut into large chunks. When chicken is fully cooked and the carrot is tender, strain to remove solids. Preferably reserve the chicken for another use, or if you want a heavier meal kind of soup, cool, debone and cube the chicken and add to the soup. Separate out the carrot, mash with potato masher, and return to the pot with the strained broth. Add remaining ingredients and simmer 10 minutes longer.
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GUACHO DE MARISCOS (PANAMANIAN SEAFOOD STEW)
From curiouscuisiniere.com
4/5 (2)Total Time 50 minsCategory Soup And Stew RecipesCalories 354 per serving
- Make the sofrito: Heat the oil in a large, heavy bottomed skillet with high sides over medium high heat. Add both types of onions, red and green peppers, cilantro, garlic and bay leaf. Cook for 5 minutes or until they start to soften. Add Sazón Goya and tomato paste. Cook for 3 minutes and set aside.
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- Heat the skillet with the sofrito over medium heat, add the rice (with any remaining water), 4 cups of seafood stock, oregano, and salt and pepper to taste. Cook for 5 minutes.
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