Sancocho simple and satisfying
The cold has been peaking it's head around my family, my school, the bus, my work, everywhere.
Until the day it is fashionable to walk around the city in a hazmat suit I will have to look for alternative ways to fight the evil seasonal cold.
I don't know what your preferred method is to combat seasonal colds. Though if you're from San Antonio, a caldo might just be what's on the menu. A warm chicken soup full of garlic, cilantro, large root vegetables, probably chicken stock, though I've tasted some delicious beef caldos.
In my mom's house caldo existed as well. I suppose when in Rome you pick up their recipes and make them your own. That being said, the Panamanian version of caldo is Sancocho.
It is just as simple but does feature vegetables that might be a little harder to find. So i will say, that if you live in a place that can't find Yuca (also known as Cassava), or Name (pronounced nyameh), you can substitute potatoes, and sweet potato, you can also use whatever gourd is available.
I want to say this is a summer soup, but Panama only really has 2 seasons, wet and dry. Summer heat is a forever state of being there and as such this is a soup that is always a possibility. In case the cold hits you this month, or any month in the future, fight it with my mom's simple Sancocho.
Ingredients
Until the day it is fashionable to walk around the city in a hazmat suit I will have to look for alternative ways to fight the evil seasonal cold.
I don't know what your preferred method is to combat seasonal colds. Though if you're from San Antonio, a caldo might just be what's on the menu. A warm chicken soup full of garlic, cilantro, large root vegetables, probably chicken stock, though I've tasted some delicious beef caldos.
In my mom's house caldo existed as well. I suppose when in Rome you pick up their recipes and make them your own. That being said, the Panamanian version of caldo is Sancocho.
It is just as simple but does feature vegetables that might be a little harder to find. So i will say, that if you live in a place that can't find Yuca (also known as Cassava), or Name (pronounced nyameh), you can substitute potatoes, and sweet potato, you can also use whatever gourd is available.
I want to say this is a summer soup, but Panama only really has 2 seasons, wet and dry. Summer heat is a forever state of being there and as such this is a soup that is always a possibility. In case the cold hits you this month, or any month in the future, fight it with my mom's simple Sancocho.
Ingredients
- Yucca root coarsely chopped in large pieces
- Plantain semi-ripe or full green chopped in large pieces
- 1 full pot of water. My pot is medium sized.
- salt and pepper to taste
- 1 bunch of cilantro
- 1 onion coarsely chopped
- 3 chicken thighs boned
- Zapallo (squash)
- 1 bunch of culantro
- a bit of oil, coconut or vegetable, olive oil all work fine. Though be aware that coconut oil and olive oil both leave a bit of distinct flavor.
- 3 or 4 cloves of minced garlic
Preparation
1. We're going to start simply by chopping all the vegetables. Larger pieces are best it helps to retain the flavors of the vegetables and helps them keep their form and shape.
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| Veggies getting to know each other |
2. Chop the cilantro
3. Combine cilantro, and culantro with the vegetables(minus the onion). Toss in some salt and combine all the ingredients together.
4. Over medium high heat put oil in a pot. I didn't put an amount because you only want enough to coat the bottom of the pot. That varies from pot to pot.
5. Coarsely chop your onion and garlic and toss into oil. Cook until translucent.
6. Place chicken in the pot bones and all.
7. Cover with water and cook for 15 minutes, if/when stuff comes to the top skim it.
8. Pour your vegetables and spices in the pot and cover.
9. Cook in the pot for a good 45 minutes to an hour checking periodically
10. Add salt and pepper to taste.
Tips:
Keep in mind that the longer you cook the more flavor you get.
Pour over some hot white rice for a very mild comforting meal. Especially when you're sick.
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| The classic garlic onion combo |
5. Coarsely chop your onion and garlic and toss into oil. Cook until translucent.
6. Place chicken in the pot bones and all.
7. Cover with water and cook for 15 minutes, if/when stuff comes to the top skim it.
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| Chicken on a bed of onions forms our base |
8. Pour your vegetables and spices in the pot and cover.
9. Cook in the pot for a good 45 minutes to an hour checking periodically
10. Add salt and pepper to taste.
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| Minutes away from a delicious soup |
Tips:
Keep in mind that the longer you cook the more flavor you get.
Call it the South Texan in me but I feel that the soup does really well with a finely chopped serrano pepper or three added around the same as the big vegetables.
Pour over some hot white rice for a very mild comforting meal. Especially when you're sick.
Some Sriacha.
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