Panamanian Sancocho Chicken Soup

Ingredients

• 12 oz bone-in chicken thighs
• 5 cups low-sodium chicken broth
• 1/2 onion, chopped
• 2 garlic cloves, smashed
• 8 oz peeled yuca, cut into chunks
• 1 small green plantain, peeled and sliced
• 1 ear corn, cut into 4 rounds
• 1 small potato, cut into chunks
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Kosher salt and black pepper

Steps

1. Combine chicken, broth, onion, garlic, oregano, cumin and a pinch of salt in a pot. Bring to a gentle simmer.
2. Cook until chicken reaches 165°F, about 25 minutes. Transfer chicken to a plate, remove bones, and shred the meat.
3. Add yuca, plantain, corn and potato to the broth. Simmer until tender, 18 to 20 minutes.
4. Return shredded chicken to the pot and simmer 2 minutes. Season with salt and pepper.
5. Stir in cilantro just before serving and offer lime wedges alongside.

Allergen note: Contains no major allergens as written; check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.