Muffins recipes

National dish of Panama

flag of Panama

  • Independence: 3. 11. 1903
  • Capital: Panama City
  • Official language: Spanish
  • Population: 3 661 868
  • Area: 75 517 km2
  • International code: PA
  • Currency: Balboa (PAB)
map of Panama

Sancocho

Ingredients:

  • 4 chicken legs, skinned and cut into pieces (organic and free range if possible)
  • 1 white onion, roughly chopped
  • 2 tomatoes, roughly chopped (roma tomatoes if possible)
  • 2 plantains, large chunks (ripe, yellow with brown spots on skin)
  • 1 green/red pepper, roughly chopped
  • 3 lbs yucca (cassava) root, peeled, cubed
  • 2 medium potatoes, peeled, cubed
  • 2 corn cobs, peeled, large chunks
  • 2 bay leaves
  • 2 sprigs fresh oregano with stem (or 1 tsp dried), minced
  • 2 sprigs fresh cilantro, minced
  • 4 whole cloves garlic, peeled, lightly crushed
  • salt and pepper to taste
  • Cheekynibbles’ chicken stock (or store bought if you must)
Sancocho is national food (dish) of Panama

Instructions:

Rinse chicken legs and pat dry. Marinade chicken with cilantro, oregano, garlic, and olive oil for a few minutes or longer if time permits. Heat a large pot over medium heat and place chicken legs with herbs in to brown. Add chopped onions to sweat lightly and pour in chicken stock. Bring liquid to a boil and let simmer over medium low heat until chicken is cooked through. Raise heat back up to medium and add yucca, potatoes, plantains, tomatoes, and corn. Bring the pot to a gentle simmer and cook until vegetables are soft. Salt and pepper to taste. Serve along or with white/brown rice on the side. As mentioned before, with all good things, make lots and freeze as it only gets better and more flavorful with time!

Info:

Sancocho is the national dish and it originates from the Azuero region. The basic ingredients are chicken (preferably free range), ñame (adding flavor and acting as a thickener, giving it its characteristic texture and brightness), and culantro (giving it most of its characteristic flavor and greenish tone); often yuca, mazorca (Corn on the cob) and otoe are added. Other optional ingredients include ñampí (as the Eddoe variety of Taro is known), chopped onions, garlic and oregano. It is frequently served with white rice on the side, meant to be either mixed in or eaten with each spoonful. Hot sauce is also frequently added, depending on regional and individual preferences. Regional varieties include Sancocho chorrerano (a specialty of the town of La Chorrera, which is only made with free range chicken, onions, garlic, chili peppers, oregano and ñame) and Sancocho chiricano (a specialty from Chiriquí Province and the heartiest variety, containing squash in addition to all basic and optional ingredients mentioned before, having a yellowish color as a result). It is often recommended as the best remedy for a hangover and it is also used a metaphor for the country's racial diversity (much like the salad bowl concept in the United States) due to the varied ingredients that contribute their particular properties to and having an equally important role in the cooking process and final product.

 
© 2011-2015 National-food.info Site Map Info