How Do You Make Panamanian Chicken Soup?
Sancocho is a traditional Panamanian chicken soup flavored with culantro, oregano, onions and garlic. The Panamanians say you should eat Sancocho for lunch on hot days because it will help cool you off. What follows is a recipe that has been modified to what is available in The States. Start by killing the chicken – no I’m kidding, but that is the way the Panamanian women start. All you have to do is take your chicken out of the package and cut the thighs from the legs. In a big pot add water and chicken pieces bones and all. Bring to a boil. Then add all the veggies and spices and continue boiling. When the chicken is cooked through and the veggies are soft, it is edible. This is about one hour. However, if you can, let the soup simmer for a while and the flavor will improve. Keep adding water so the veggies stay about an inch under water. Serve the soup with a plate of white rice on the side.
