Search This Blog

About Me

My photo
Panama, Panama, Panama
Greetings from Panama! My name is Marina Ehrman and I have been a professional tour guide and promoter for Panama Tourism and Travel Company since 2005. I love what I do and am proud to share what my country has to offer. It is filled with endless leisure and commercial attractions, friendly happy people who open their doors to all visitors. Panama is a country of incomparable natural beauty with a variety of tourist attractions, beautiful beaches in the Pacific and Caribbean. The tropical climate year round with its diversified flora, fauna and indigenous groups make it one of the most important of Ecotourism in Latin America. I invite you to know our country’s history, culture and also enjoy the cuisine, folklore and traditions that only a place in the world can provide………Panama! Contact me and I’ll organize your visit and will be happy to welcome you in Panama. For more information on Panama, follow my Facebook page and my blog. Visit

Recipe: Sancocho (Chicken Soup)


Canola oil

1 onion
6 boneless, skinless chicken thighs
1 Teaspoon Dried Oregano Leaves
1 quart chicken broth
2 lbs. ñame, peeled and chunked (potatos can be substituted)
1 yucca
3 carrots
About six cloves of garlic
About 4 tbsps. chopped cilantro
2 ears of corn

What I do:

I start by heating some canola oil in a large soup pot. I slice one of the onions into thin half circles and then throw those in and let them start cooking. Then I add the chicken, season with some oregano, salt and pepper and cook until the meat is done. Scoop out the chicken and onions and put in a bowl for later. (I use one of the onions so the chicken can absorb the flavor as it cooks). Save the juices in the pot to cook the root vegetables.

I cut the root veggies into cubes about an inch each way and add them to the pot in the order I think they will take longest to cook: sweet potato, yucca, potato, carrot As they cook and get tender, I gradually add chicken broth to the pot so they always have a little bit of liquid to cook in. I slice the rest of the onions into half rounds and throw those in, then season the mix with some more (maybe two tablespoons) of oregano, salt, and let cook for a few minutes. As they're cooking,

After the root veggies are pretty soft, I add the rest of the chicken broth and the corn (broken into half ears). I cut the chicken from the first step into chunks and add it (with the cooked onions) to the pot. Bring to a boil and then let simmer. The longer the better because the flavors will meld more. I always like my soups thicker, closer to a stew so I let mine go quite a while to thicken.

No comments:

Post a Comment