Panamanian Sancocho Soup Recipe

Sanchocho is a hearty soup with yuca and chicken that comes from Panama. There are many variations of it out there, but our Mysterious Chef is giving the classic Panamanian dish a new twist. Follow the recipe below to make it at home for a warm fall dinner.

Click here to watch the video of it being cooked outdoors. 

Prep: 1 hour 10 mins

Cook: 40 mins

Difficulty: Medium


  • 1 whole chicken
  • 2 whole corns
  • 1 celery root
  • 3 cloves garlic, chopped
  • 2 red bell pepper, chopped
  • 2 green bell pepper, chopped
  • 2 medium white onion, sliced
  • ½ cup coriander, chopped
  • 2 Yuca
  • 1/2 tsp. oregano
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 1 vegetable stock
  • 1 coconut
  • 3 batat
  • 1/2 cup sunflower oil
  • 5 cup water
  • 1 orange, squeezed


  1. Season the chicken with oregano, chopped garlic, and salt. 
  2. Heat sunflower oil on medium-high heat in an Excuto or other large pan, and fry the chicken. 
  3. After 5 minutes,  add chopped bell peppers, onion, coriander, oregano, corn to the chicken. Add water and mix thoroughly. Cover the top. After 5 min add yuca. Add batat pieces. Cover the top and boil for 20 min. Remove from the heat.


To Serve:

Crack open the coconut and pour the coconut water into the boiled mass. Squeeze orange juice all over the soup.



Be the first to comment

All comments are moderated before being published