RCI-SP.004.0242.001
Panamanian Sancocho de Gallina
Panamanian Sancocho de Gallina from the Recidemia collection
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- x 4 – 5 lb stewing hen1 unitcleaned, dressed and cut up
- 1 large
- 2 unit
- 2 unit
- garlic cloves4 unitmashed
- 4 quarts
- 1 lb
- size otoes2 medium
- 1 lb
- 3 unit
- zapallo (pumpkin)½ lb
- ears of tender corn3 unit
- 1 lb
- 1 unit
- coriander and parsley1 unit
Method
1
Cut the hen into serving pieces and season generously with salt, pepper, and minced garlic. Allow the meat to marinate for at least 30 minutes to absorb the flavors.
30 minutes
2
Peel and chop the ñame, yucca, potatoes, and green plantains into large chunks, keeping them submerged in cold water to prevent discoloration until ready to use.
15 minutes
3
In a large heavy-bottomed pot, combine the seasoned hen pieces with enough water to cover and bring to a boil over high heat. Skim off any foam that rises to the surface.
10 minutes
4
Add the diced onion, chopped green peppers, ripe tomatoes, and remaining garlic to the pot. Reduce heat to medium-low and simmer to begin building the broth.
20 minutes
5
Add the ñame and yucca to the pot first, as they require the longest cooking time. Continue simmering over low heat.
20 minutes
6
Add the green plantain chunks and potatoes to the pot, stirring gently to incorporate them into the broth. Adjust seasoning with salt and pepper as needed.
5 minutes
7
Continue slow-cooking the stew uncovered over low heat until the hen is very tender, the root vegetables are soft, and the broth has thickened and deepened in flavor.
40 minutes
8
Taste and adjust the seasoning one final time, then ladle the sancocho into deep bowls ensuring each serving has a generous portion of hen, mixed vegetables, and rich broth.