This traditional chicken soup warms the cockles of your heart…and your hangover, if you’ve got one! I first had a Sancocho in Panama many years ago and have a bowl every time we go back to visit. Recently I saw frozen Yucca in our local supermarket and popped it in my cart to make this delicious soup at home. It’s my husband’s favorite reminder of home and he was so happy that I made it for him! We usually serve Sancocho over a bowl of cooked rice…yum!
4 bone-in skinless chicken thighs
4 skinless chicken drumsticks
1/4 cup Goya Recaito (Culantro cooking base)
4 garlic cloves, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
fresh ground pepper to taste
1 large Spanish onion, chopped
14 cups water
2 fresh yuca peeled & cut or 8-10 pieces of Goya Yuca
6 large carrots, chopped
2-3 fresh corn on the cob; each cob cut into 3 pieces (can use frozen)
cilantro leaves (garnish)
In a large bowl, marinate the chicken thighs and drumsticks in the Goya Recaito, garlic, oregano, salt & pepper for at least 10 minutes. Place the marinated chicken in a large soup pot. Turn the heat to medium high, add the chopped onions and cook for about 10 minutes.
Add the fourteen cups of water; bring to a boil, reduce heat to medium-low, cover and simmer 30-45 minutes until chicken starts to fall apart. Add the yuca and the carrots. Bring back to a boil; reduce heat to medium-low, cover and simmer for an additional 20 minutes. Meanwhile prepare rice if using.
Add in the corn on the cob pieces. Bring back to a boil; reduce heat to medium-low, cover and simmer 5-10 minutes until corn is tender.
Serve soup in large bowls filled with cooked rice and garnished with fresh cilantro.