Sanchocho is a hearty soup with yuca and chicken that comes from Panama. There are many variations of it out there, but our Mysterious Chef is giving the classic Panamanian dish a new twist. Follow the recipe below to make it at home for a warm fall dinner.

Click here to watch the video of it being cooked outdoors. 

Prep: 1 hour 10 mins

Cook: 40 mins

Difficulty: Medium

Ingredients

• 1 whole chicken
• 2 whole corns
• 1 celery root
• 3 cloves garlic, chopped
• 2 red bell pepper, chopped
• 2 green bell pepper, chopped
• 2 medium white onion, sliced
• ½ cup coriander, chopped
• 2 Yuca
• 1/2 tsp. oregano
• 1 Tbs. salt
• 1 tsp. pepper
• 1 vegetable stock
• 1 coconut
• 3 batat
• 1/2 cup sunflower oil
• 5 cup water
• 1 orange, squeezed

Instructions 

1. Season the chicken with oregano, chopped garlic, and salt. 
2. Heat sunflower oil on medium-high heat in an Excuto or other large pan, and fry the chicken. 
3. After 5 minutes,  add chopped bell peppers, onion, coriander, oregano, corn to the chicken. Add water and mix thoroughly. Cover the top. After 5 min add yuca. Add batat pieces. Cover the top and boil for 20 min. Remove from the heat.

To Serve:

Crack open the coconut and pour the coconut water into the boiled mass. Squeeze orange juice all over the soup.