How to make Sancocho Panameño!
Hey there my lovelies!
I've returned with another amazing recipe for you to dive into. Today's creation is nothing short of extraordinary, SO we proudly present you with Sancocho Panameño, Panama's traditional chicken soup.
Now, let's get down to the nitty-gritty with some pro tips:
1. In this recipe, I used chicken breasts but you can use whatever part of the chicken you fancy.
2. I used a Sancocho premix together with my spices and herbs but you don't have to do that. You can skip this part and just play around with the amounts of parsley, cilantro, onion, oregano, salt, pepper and garlic.
3. I like my soup with more consistency so I waited until my ñame basically disintegrated into my soup before serving hahaha but if you prefer a thinner soup with el ñame still visible, then turn off the stove right when every thing is fully cooked (no pink meat and veggies are soft)
4. If you have a larger family then mine (2 adults and a baby) then all you have to do is double or triple this recipe to fit your family's size.
5. Always add your herbs and spices in small quantities first, taste, and then build your flavour up. It will always be way easier to add flavour then to subtract it!
INGREDIENTS:
2 Lts of water
1 large chicken breast with the bones still in.
1 tbsp of oil
1 small onion
3 cloves of garlic
3 long culantro leaves
1 small otoe/taro
1 small ñame
1 tsp dried oregano
1/2 tsp of dried parsely
Salt and Pepper to taste
1 knorr Sopa Criolla Sancocho premix (optional)
1 bowl of cooked white rice to accompany your delicious Sancocho (optional)
Remember, every recipe is a canvas waiting for your creative strokes. There's no one-size-fits-all approach, so let your culinary imagination run wild! I'm sure you'll relish making and savouring this dish just as much as I did.
Stay safe and I´ll catch you in the kitchen soon!
TOODLES!