A flavorful and comforting soup inspired by traditional Panamanian Sancocho, perfect for any occasion.
Rinse the chicken thoroughly and pat it dry with paper towels.
Ensure the chicken is dry to help the marinade adhere better.
In a mixing bowl, combine the salt, cilantro, oregano, minced garlic, and olive oil to create a marinade.
Mix the ingredients well to evenly distribute the flavors.
Rub the marinade all over the chicken, ensuring it is well coated. Let it rest for 10 minutes.
For deeper flavor, marinate the chicken for a longer time, even overnight.
Peel and chop the onion and yucca into bite-sized pieces.
Cut the yucca into uniform pieces to ensure even cooking.
Heat a large pot over medium heat. Place the chicken in the pot and cover with a lid. Let it cook for 7 minutes to release its juices.
Cooking the chicken this way enhances its flavor by using its natural juices.
Add the chopped onion and chicken stock to the pot. Bring to a boil, then reduce the heat and simmer until the chicken is tender.
Skim off any foam that rises to the top for a clearer broth.
Add the yucca to the pot and continue to simmer until it is cooked through, about 10 minutes.
Test the yucca with a fork; it should be tender but not mushy.
Serve the soup hot with a side of white rice or bread.
Garnish with fresh cilantro for a burst of color and flavor.
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