Sancocho de gallina

Sancocho de gallina is Panama’s national dish, making it an obvious choice for our World Cup 2018 cook-off.

Chicken and root vegetables are simmered to a melting tenderness, resulting in a gently flavoured, nourishing meal.

The problem is, none of us liked it much. I don’t think I made it badly – we just found it bland and uninteresting.

The Panamanians recommend sancocho as a hangover cure. I can see that, or for someone recovering from an illness.

My recipe is adapted from this one on the As We Saw It website.

Sancocho de gallina
(serves 4)

• 2 Tb vegetable oil
• 1 small chicken, divided into 8 pieces
• 1 large onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• salt and pepper
• 1 bunch fresh coriander, chopped
• 1 cassava, peeled and chopped
• 1 yam, peeled and chopped
• 2 cobs corn, peeled and cut into segments

1. Heat the oil in a large heavy-bottomed saucepan over a medium-high flame.
2. Add the chicken pieces and brown all over. Remove the chicken and set aside.
3. Add the onion, garlic and oregano and cook until the onion is softened.
4. Return the onion to the pot, and add enough water to cover the chicken. Bring to a boil, then lower the heat and simmer for 30 minutes.
5. Add most of the coriander (reserving some to garnish), cassava and yam. Cook for another twenty minutes, or until the vegetables are just tender.
6. Add the corn and cook for ten minutes more.
7. Adjust the seasoning and serve, garnished with the reserved coriander.

Family score: 6 out of 10

Tags: cassava, Central American food, corn, dairy-free, gluten-free, yams