Sancocho de gallina from Panama


In this new global kitchen, it is not impossible to find yucca and plantains - the large green ones used for cooking - either in the grocery store or specialty food shop.


1 chicken (4-5 lb stewing hen, cut up)
1 onion (large)
2 tomato (ripe)
2 bell pepper (green peppers)
4 clv garlic (smashed)
4 water (cold)
1 lb yucca
3 plantain (green)
1 1⁄2 lb pumpkin (zapallo)
1 lb potato (medium sized)
3 corn (ears of tender corn)
  seasoning (salt and pepper to taste)
  coriander (fresh leaves)
  parsley (fresh leaves)


  1. Cook the hen in the cold water and all the herbs, and salt and pepper, slowly (over a very low heat or in a slow cooker)
  2. Chop the onions, tomatoes and peppers while hen is cooking. Add to the pot (or slow cooker) along with the garlic.
  3. Slice the corn and plantains into pieces 1 1/2 inches large, adding them to the pot.
  4. Chop the remaining vegetables into medium sized pieces, also adding them to the pot.
  5. Cook until tender.
  6. Add coriander and parsley near the end. Season with salt and pepper to taste.
  7. Serve.


Adding a little hot pepper gives this dish a little more zip.

Zapallo is the word for squash, zucchini and pumpkin -any of those can be used- and depending on nationality you may use marrow or courgettes.

Instead of chicken, this can also be made with 2 pounds beef brisket or flank steak. Be sure to chop the meat, and increase the amount of vegetables.

12 servings
Preparation time
Cooking time
Total time
2 hours

sancocho de gallina