1.8 kg stewing hen (gallina de patio), cut into 8 to 10 pieces
1 kg ñame (white yam)
1 bunch culantro (recao)
6 cloves garlic
1 white onion
3 ají dulce (sweet peppers)
1½ tsp dried oregano
2 tbsp vegetable oil
3 L water
2 tsp salt
1.42 L cooked white rice
to taste Panamanian hot sauce (ají chombo)
Method
01
Season the hen Rub the hen pieces with the garlic, the oregano, the salt and half of the chopped culantro, then leave them to sit at room temperature.
02
Sear the hen Heat the oil in a large heavy pot over medium high heat and brown the hen pieces lightly on all sides, turning them as they colour.
03
Soften the aromatics Add the onion and the sweet peppers to the pot and stir them around the hen until they soften.
04
Simmer the hen Pour in the water, bring it to a boil, skim off any foam, then lower the heat and simmer gently with the lid slightly open until the hen is tender.
05
Add the ñame Add the ñame chunks to the pot and keep simmering until they are completely soft and some pieces start to break apart.
06
Finish with culantro Stir in the rest of the culantro, taste the broth, add more salt if it needs it, and simmer for a few more minutes.
07
Rest the soup Turn off the heat and let the sancocho stand with the lid on so the flavours settle.
08
Serve with rice Ladle the soup into deep bowls with a piece of hen and some ñame in each, and serve white rice on the side, with hot sauce at the table for anyone who wants it.
A clear, golden hen soup simmered with ñame (true yam), culantro, garlic and oregano, often associated with La Chorrera and widely regarded as Panama's national dish. Eaten at Sunday family lunches, after late nights and when someone is unwell, with a bowl of white rice on the side.
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Method
1
Season the hen
Rub the hen pieces with the garlic, the oregano, the salt and half of the chopped culantro, then leave them to sit at room temperature.
A stewing hen gives the deep flavour and golden fat this soup is known for. If you can only find a regular chicken, cut the long simmer down to about forty five minutes.
Season the hen · 30 min
2
Sear the hen
Heat the oil in a large heavy pot over medium high heat and brown the hen pieces lightly on all sides, turning them as they colour.
Only lightly gold the skin. You want flavour, not a dark crust that clouds the broth.
Sear the hen · 8 min
3
Soften the aromatics
Add the onion and the sweet peppers to the pot and stir them around the hen until they soften.
Soften the aromatics · 4 min
4
Simmer the hen
Pour in the water, bring it to a boil, skim off any foam, then lower the heat and simmer gently with the lid slightly open until the hen is tender.
Keep it at a lazy simmer with small bubbles. A hard boil makes the broth cloudy and the meat stringy.
Simmer the hen · 90 min
5
Add the ñame
Add the ñame chunks to the pot and keep simmering until they are completely soft and some pieces start to break apart.
Mash a few pieces of ñame against the side of the pot to thicken the broth. If ñame is hard to find, use another true white yam rather than sweet potato.
Add the ñame · 35 min
6
Finish with culantro
Stir in the rest of the culantro, taste the broth, add more salt if it needs it, and simmer for a few more minutes.
If you cannot find culantro, use about three times as much fresh coriander leaves, added right at the end.
Finish with culantro · 5 min
7
Rest the soup
Turn off the heat and let the sancocho stand with the lid on so the flavours settle.
Rest the soup · 5 min
8
Serve with rice
Ladle the soup into deep bowls with a piece of hen and some ñame in each, and serve white rice on the side, with hot sauce at the table for anyone who wants it.