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.
Recipe Summary
Ingredients
Directions
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.