Sancocho de gallina is Panama's national dish and hangover cure, distinguished from other Latin sancochos by its simplicity: chicken, ñame, and an unmistakable abundance of culantro.
Spoon up sancocho — a clear, golden, intensely herbal broth with tender chicken falling off the bone and soft chunks of ñame that have melted slightly to thicken it. Bite: deeply chicken-savory, the culantro pungent and grassy (far stronger than cilantro), the yam starchy and soothing. Eaten with a scoop of rice stirred in, it is Panama's restorative comfort, served morning to night.
Long gentle simmering extracts a clear, deep chicken broth while the ñame's starch dissolves to lightly body it. The defining move is the sheer quantity of culantro — its broad leaves are far more pungent than cilantro and give sancocho panameño its unmistakable aroma.
Variations
With yuca instead of ñame. With corn on the cob. With a hen (gallina) for richer broth. Spicier with ají chombo. With otoe (taro). With extra vegetables.
On the Palate
Where Sancocho Panameño sits in the Panamanian flavor cloud
Simmer the broth gently — never a hard boil — so it stays clear and clean while the ñame slowly melts to lightly thicken it, and be generous with culantro, whose pungency is the dish's signature.
Ingredients
Serves 6
How it's made
8 steps · 30 min active + 1 hour waiting
- 18 min
Cut 1 chicken into pieces; season with salt, pepper, and oregano.
- 28 min
In a large pot, brown the chicken lightly with chopped onion and garlic.
- 36 min
Add 2.5 L water and bring to a simmer, skimming.
Watch outSkim off the grey foam as the broth first comes up to a simmer, then keep the heat low for a clear soup.
- 45 min
Add 700 g ñame (yam) or yuca in large chunks.
- 52 min
Add a big bunch of culantro tied with string.
Watch outTie the culantro in a bundle so you can lift the whole aromatic mass out cleanly at the end.
- 646 min
Simmer gently 45 min until the chicken is falling-apart tender and the yam thickens the broth.
Watch outBroth is done when the chicken falls off the bone and the yam has softened enough to lightly thicken it.
- 72 min
Remove the culantro bunch; adjust salt.
- 83 min
Serve hot in bowls with a scoop of white rice and lime on the side.
