PANAMA RECIPIES RECIPES

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PANAMANIAN SANCOCHO RECIPE - FOOD.COM



Panamanian Sancocho Recipe - Food.com image

There are a few versions of sancocho out there (in fact, there are probably multiple recipes of it within the same country), but this is the way my grandma used to make it. Sancocho is basically a chicken based soup that gets its distinct flavour from cilantro and yuca (or cassava).

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken, cut into pieces (you can also just use 3-4 whole chicken breasts)
3 teaspoons salt
1 tablespoon cilantro, minced
1 teaspoon dried oregano
3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped into bite-sized pieces
3 lbs yucca root, peeled and chopped into bite-sized pieces (also called cassava)
4 cups chicken stock (the kind bought in a box is fine)
salt and pepper

Steps:

  • Rinse the chicken and pat dry.
  • In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
  • In the meantime, peel and chop the yucca and the onion. Set aside.
  • Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
  • Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
  • Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
  • Serve with white rice on the side that is added into the soup when you are about to eat it.
  • NOTE: This soup keeps well frozen and only gets more flavourful with time.

Nutrition Facts : Calories 828.4, FatContent 17.8, SaturatedFatContent 4.7, CholesterolContent 60.7, SodiumContent 2186.9, CarbohydrateContent 142.5, FiberContent 6.9, SugarContent 11.2, ProteinContent 23.8

PANAMANIAN BEEF EMPANADAS RECIPE - FOOD.COM



Panamanian Beef Empanadas Recipe - Food.com image

I finally found a site with empanadas that sound and taste closest to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12-14 serving(s)

Number Of Ingredients 9

1 (15 ounce) box pillsbury ready-made pie crusts
3/4 lb ground beef
1 medium onion, diced
1 small bell pepper, diced
1 bay leaf
2 garlic cloves, diced
4 tablespoons oil
1/2 teaspoon oregano
1/4 cup chopped green chili pepper (or 1/2 tsp Tabasco)

Steps:

  • Preheat oven to 400 degrees.
  • Filling:.
  • Place oil in skillet and brown the beef, then drain the grease.
  • Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
  • If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
  • For Crust:.
  • Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
  • On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
  • You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
  • Enjoy!

Nutrition Facts : Calories 271.2, FatContent 19.2, SaturatedFatContent 3.8, CholesterolContent 19.3, SodiumContent 225.3, CarbohydrateContent 17.4, FiberContent 0.7, SugarContent 0.7, ProteinContent 6.9

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