Panamanian Sancocho

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
• 3 teaspoons salt
• 1 tablespoon cilantro, minced
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 2 teaspoons olive oil
• 1 large onion, chopped into bite-sized pieces
• 3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
• 4 cups chicken stock (the kind bought in a box is fine)
• salt and pepper

Recipe

• 1 rinse the chicken and pat dry.
• 2 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.
• 3 in the meantime, peel and chop the yucca and the onion. set aside.
• 4 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.
• 5 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.
• 6 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).
• 7 serve with rice on the side that is added into the soup when you are about to eat it.
• 8 note: this soup keeps well frozen and only gets more flavourful with time.