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Sancocho Panameño

Name: Sancocho Panameño
Prep time: 20 min
Cook time: 90 min
Yield: 6
Ingredients: 3 lb (1.4 kg) chicken pieces, preferably a stewing hen, skin on; 2 lb (900 g) ñame (yellow yam), peeled and cut into large chunks; 1 lb (450 g) yuca (cassava), peeled and cut into chunks; 2 green plantains, peeled and cut into thick slices; 2 ears of corn, cut into thick rounds; 1 large onion, chopped; 4 garlic cloves, minced; 1 green bell pepper, chopped; 1 bunch culantro, chopped (about 1 cup); 2 tbsp vegetable oil; 2 tsp salt, plus more to taste; 10 cups (2.4 L) water

A traditional Panamanian dish — Sancocho Panameño is the country’s unofficial national soup, a golden bowl of comfort simmered at family tables, roadside fondas and Sunday gatherings alike.

⏱ 20 minPrep time

🔥 90 minCook time

🍽 6Servings

🏷 Panamanian KitchenCategory

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A traditional Panamanian dish — Sancocho Panameño is the country’s unofficial national soup, a golden bowl of comfort simmered at family tables, roadside fondas and Sunday gatherings alike. What sets the Panamanian version apart is ñame, the starchy yellow yam that melts into the broth and gives it its signature silky body, alongside chicken, yuca and culantro. It is always served with white rice and fiery ají chombo hot sauce, and no two abuelas make it quite the same way.

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Step by stepInstructions

Heat the oil in a large pot over medium-high heat and brown the chicken pieces on all sides, about 8 minutes.
Add the onion, garlic and bell pepper and cook, stirring, until the onion softens, about 5 minutes.
Pour in the water, add salt, and bring to a boil; reduce the heat, cover and simmer for 30 minutes.
Add the yuca and corn and simmer 15 minutes, then add the ñame and plantain and cook until all the root vegetables are tender and the ñame has begun to dissolve and thicken the broth, about 25 more minutes.
Stir in the culantro, simmer 5 minutes, taste and adjust the salt; serve steaming hot with white rice and ají chombo sauce on the side.

💡 Chef tips & storage

The ñame is the heart of Panamanian sancocho — it should break down and cloud the broth, so resist cutting it too small. For the classic finishing touch, serve with a small bowl of vinegar-soaked chopped onion and hot ají chombo.

Recipe details

Prep20 min

Cook90 min

Servings6

CategoryPanamanian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Sancocho Panameño

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Sancocho Panameño

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