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Panamanian Sancocho De Gallina

A hearty Panamanian chicken soup with yucca, plantains, corn, and vegetables simmered in a seasoned broth.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Panamanian Sancocho De Gallina

Ingredients

Directions

Make the soup

  1. Place the cut-up hen in the cold water with the herbs, salt, and pepper and cook slowly until the hen is tender.

  2. While it is cooking, chop the onion, tomatoes, and peppers, and add them to the pot with the garlic.

  3. Cut the corn and plantains into 1 1/2-inch pieces and add them to the pot.

  4. Chop the remaining vegetables (not too small) and add them to the pot.

  5. Continue cooking until all the vegetables are tender.

  6. Season to taste.

  7. For a little more zip, add a bit of hot pepper.

Serve

  1. Serve in large soup dishes.

  2. For meat sancocho, use 2 pounds of beef brisket or flank steak (cut-up) and increase the quantity of vegetables.

Nutrition, whole recipe (rough)

321Calories
10 gProtein
2 gFat
73 gCarbs

Counts 9 of 13 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Tomato1 medium (123g)22
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Plantainnot in our table0
Pumpkinnot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stewing hen
Provides the meat and rich flavour as it cooks slowly into the broth.
Yucca
Starchy root that thickens the broth and becomes soft and tender when cooked.
Green plantains
Starchy fruit that holds its shape and adds body to the soup as it cooks.
Potatoes
Starch that softens during cooking, adding body and thickening the broth.
Zapallo (pumpkin)
Sweet, soft squash that breaks down slightly, enriching the broth's texture and sweetness.

The step that matters

Cook the hen slowly in cold water until tender. Starting the hen in cold water and simmering gently lets the meat relax and release flavour into the broth, while rapid boiling would toughen the meat and cloud the soup.

Swap the pumpkin

How well each one fits the dish's main ingredients (onion, tomato, pepper, garlic, clove, corn, potato):

  1. Limefits better
  2. Avocadofits better
  3. Cherryfits better
  4. Pumpkinthe original

Fit is the average pairing score against onion, tomato, pepper, garlic, clove, corn, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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