Recipes Soups, Stews and Chili Recipes Stews Chicken Panamanian Sancocho 4.8 (6) 5 Reviews 4 Photos 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. Submitted by IheartCilantro Updated on February 20, 2024 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 40 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 55 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 9 cups water 1 whole chicken 2 plantains, peeled and cut into 2-inch pieces 1 onion, chopped ½ cup chopped fresh cilantro 5 cloves garlic, chopped 1 ½ teaspoons salt 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes 6 small red potatoes, quartered 1 (15.25 ounce) can corn, drained Directions 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. Cook’s Note For families like mine who don't eat leftovers, just turn them into Latin Chicken Pot Pie.1. Preheat the oven to 425 degrees F (218 degrees C).2. Drain sancocho broth and freeze for other chicken recipes (rice, soups, etc).3. Mix together leftover chicken-yuca-potato mixture and 1 can condensed cream of mushroom soup in a large bowl until well combined. Scoop mixture into a 9-inch unbaked pie crust. Seal with another unbaked pie crust and cut 4 small slits at the top.4. Bake in the preheated oven for about 40 minutes.Leftover chicken skin, fat, and bones make amazing frozen chicken stock. Simmer 6 cups water, leftover chicken, 3 stalks celery, 2 carrots, 1 onion (halved), bouillon cube, and 1 bay leaf in a large stockpot over medium heat for 3 hours. Strain, freeze, and use for other recipes. I Made It Print Nutrition Facts (per serving) 456 Calories 9g Fat 75g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 456 % Daily Value * Total Fat 9g 11% Saturated Fat 3g 13% Cholesterol 50mg 17% Sodium 469mg 20% Total Carbohydrate 75g 27% Dietary Fiber 5g 19% Total Sugars 9g Protein 21g 41% Vitamin C 39mg 43% Calcium 51mg 4% Iron 2mg 12% Potassium 1042mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved