Chicken & Yam Soup
A rustic and deeply comforting chicken soup, characterized by its thick broth made from starchy yams and the bold scent of culantro.
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80 min
Easy
Panameña
4 servings
The story behind
I first tasted Sancocho at a roadside 'fonda' on the way to Chiriquí. Even in the tropical heat, locals swear by it. My host told me, 'To beat the heat, you need a hot sancocho.' One spoonful in, and I was a believer. The yam had partially dissolved, making the broth thick and silky. I learned that in Panama, sancocho without culantro isn't sancocho at all. It’s the ultimate healer, famous for curing everything from a common cold to a long night out. Now, the scent of fresh culantro always takes me back to those vibrant Panamanian landscapes. It truly is soul food in a bowl.
Instructions
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1In a large pot, sauté the chicken with garlic, onion, and a couple of culantro leaves until the chicken is lightly browned.
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2Cover with plenty of water and bring to a boil. Skim off any foam that rises to the top.
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3Add the yam chunks. This is the crucial step: let it simmer on medium heat until the yam starts to soften and naturally thickens the broth.
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4About 10 minutes before turning off the heat, stir in the remaining fresh culantro and oregano to lock in the aroma.
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5Season with salt to taste and serve piping hot.
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