Sancocho Panameño

Name: Sancocho Panameño
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: Panama
Ingredients: 1 whole chicken, cut into pieces; 2 ears corn, cut into chunks; 2 yuca roots, peeled and cubed; 2 ñame (yam) or potatoes, cubed; 1 onion, diced; 3 cloves garlic, minced; 1 culantro sprig (or cilantro); 1 aji dulce pepper, minced; 8 cups water or chicken stock; Salt and black pepper, to taste; White rice, for serving

8 servings20 min prep90 min cookEasy Panama

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The Story Behind It

The Tale of Sancocho Panameño

Story updated September 17, 2026

Sancocho, Panama's national dish, descends from the Spanish cocido stew tradition, adapted across Latin America with local ingredients. The Panamanian version simmers chicken with root vegetables like ñame and yuca and is distinguished by culantro, giving it a flavor distinct from the many other sancochos found across the region.

Ingredients

Scale:· 8 servings

1 whole chicken, cut into pieces
2 ears corn, cut into chunks
2 yuca roots, peeled and cubed
2 ñame (yam) or potatoes, cubed
1 onion, diced
3 cloves garlic, minced
1 culantro sprig (or cilantro)
1 aji dulce pepper, minced
8 cups water or chicken stock
Salt and black pepper, to taste
White rice, for serving

Instructions

1Place chicken pieces in a large pot with onion, garlic, aji dulce, and water.
2Bring to a boil, skim foam, then simmer 30 minutes.
3Add corn, yuca, and ñame, and simmer 30-40 minutes until vegetables are tender.
4Stir in culantro during the last 10 minutes of cooking.
5Season with salt and pepper to taste.
6Serve hot in bowls with plenty of broth, alongside white rice.

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