Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)

A hearty soup that’s great when you’re sick or on snow days, that is rich in flavor and fall-off-the-bone goodness!! Bon appetit!

Step: 1

Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.

Step: 2

Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.

Step: 3

Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.

Per Serving: 459 calories; protein 31.3g; carbohydrates 70g; fat 7g; cholesterol 64.4mg; sodium 687.1mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.