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.

Prep Time:
40 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 55 mins
12 servings


  • 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


  1. 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).

  2. 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.

  3. Discard chicken skin and bones. Place meat back into the soup; stir to combine.

Cook's Notes:

For those families like mine who don't eat leftovers, just turn them into Latin Chicken Pot Pie.
1. Drain sancocho broth and freeze for other chicken recipes (rice, soups, etc).
2. Combine leftover chicken-yuca-potato mixture with a can of condensed cream of mushroom soup.
3. 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 for about 40 minutes at 425 degrees F (218 degrees C).

Leftover chicken skin, fat and bones make amazing frozen chicken stock. Just heat 6 cups water, leftover chicken, 3 stalks celery, 2 carrots, 1 onion (halved), bouillon cube, and 1 bay leaf for 3 hours. Freeze and use for other recipes.

Nutrition Facts (per serving)

456 Calories
9g Fat
75g Carbs
21g Protein
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
Vitamin C 39mg 194%
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.

You’ll Also Love