panama

Panamanian stew is a traditional Latin style carne guisada or beef stew that is a hearty and delicious dish that can be eaten alone or over white rice. If you live in a cold area, it is perfect for those cold winter nights when you crave to eat something that will stick to your bones. This is a prime example of Latin American comfort food.&nbsp;

Panamanian Beef Stew Recipe Card

olive oil

onion (chopped fine)

sirloin

tomatoes

salt (paleo diet: sea salt)

tsp black pepper

tsp sweet paprika

jalapeno (cored,

tsp cumin

celery (chopped)

carrots (sliced about 1/4 " thick)

potato

water

cilantro (tied with butcher's twine)

Tbsp sofrito

Tbsp recaito

In a soup pot on medium heat the oil. Add the onions, and cook until translucent stirring frequently.  Do not let the onions brown.

Add the beef and stir fry for about 5 minutes until brown.

Add the tomatoes, salt, pepper, paprika, jalapeño, cumin, celery, carrots and the potatoes.  Cook for about 5 minutes until the potatoes and carrots are soft.

Turn the heat to low. Pour in the water and then add tied bunch of cilantro.

Add the sofrito and recaito.

Cover and cook for about 1 hour on low or until the beef is fork tender. Remove from heat. Serve over rice or if you are feeling &quot;international&quot; eat with a piece of naan bread. You could also eat with noodles if you want.

A hearty dish made with rice, vegetables, calamari, shrimp, mussels and octopus, this seafood stew, Guacho de Mariscos, is a traditional recipe from Panama that can be enjoyed throughout the year.

Guacho de Mariscos (Panamanian Seafood Stew)

white onions,

½ green peppers,

½ red peppers,

½ c green onions, thinly sliced

c fresh cilantro, chopped

garlic cloves,

Sazón Goya envelopes

tomato paste

bay leaf

c long-grain rice

c seafood stock

oregano

Salt and pepper,

(24 oz) bag of seafood mix (calamari, shrimp, mussels, octopus, crab meat)

Make the sofrito: Heat the oil in a...

Make the sofrito: Heat the oil in a large, heavy bottomed skillet with high sides over medium high heat. Add both types of onions, red and green peppers, cilantro, garlic and bay leaf. Cook for 5 minutes or until they start to soften. Add Sazón Goya and tomato paste. Cook for 3 minutes and set aside.

Par-cook the rice: To a large pot, add...

Par-cook the rice: To a large pot, add 6 cups of water and bring to a boil. Add 2 cups of rice and cook for 10 minutes. Stirring often. Set aside.

Remove 1 cup of sofrito and reserve.

Heat the skillet with the sofrito over medium...

Heat the skillet with the sofrito over medium heat, add the rice (with any remaining water), 4 cups of seafood stock, oregano, and salt and pepper to taste. Cook for 5 minutes.

Add the seafood mix. Cook for another 5...

Add the seafood mix. Cook for another 5 minutes, stirring constantly.

Serve stew immediately and top with the reserved...

Serve stew immediately and top with the reserved sofrito.

La yuca al mojo es un plato típico Panameño. Se puede acompañar con tortillas, pollo, ajo.

Yuca al mojo panameño

kg de yuca

ajos

limones

gr de mantequilla

Culantro

Pimienta

Luego la ponemos a cocinar en una olla de presión o olla normal. La revisamos. 

Seguido picamos los ajos finamente. Cuando ya la yuca este hirviendo contamos 10 minutos.

En un sarten agregamos la mantequilla y el ajo picado. Revolvemos y agregamos 3 limones exprimidos. Revolvemos bien y agregamos la yuca. Para que se impregne bien.

Al terminar le agregamos culantro y pimienta para que le de ese toque delicioso.

Arroz con Gandules is a traditional Puerto Rican rice dish made with pigeon peas, bacon, and sazón. Often served during holidays and celebrations, this aromatic one-pot meal combines fluffy rice, tender peas, and savory spices for a comforting, authentic taste of Puerto Rican cuisine.

Arroz con Gandules

medium grain white rice (rinced)

chicken stock

tsp sazon (Goya brand)

recaito

onion (small, diced)

bacon (thick, diced)

15.5 oz gandules (1 can (pigeon peas), drained and rinsed)

Tbsp parsley (chopped)

In a 6 qt pan on medium heat sauté onions and bacon in olive oil for about 5 minutes. Add the gandules and stir quickly for about 3 minutes. Immediately add the sazón, broth, water and rice.

Bring to a boil. Turn heat down to medium and cover. Cook for approximately 20-25 minutes. Fluff, sprinkle with parsley and serve.

Add salt to taste. (The saltiness of the bacon can vary so I check the salt level at the end.)

This looks amazing and healthy! I love rice, this is so perfect for me!

I have not had this rice dish before, but it looks and sounds delicious! Thanks for the recipe share!

This turned out delicious, perfect as a side with enchiladas. It's one of my new favorite rice recipes!

I was trying to meal plan for tomorrow, and I think this needs to happen! This looks so good, thank you so much for sharing :)

A great variation on beans and rice that every culture seems to have one of and they're all delicious. My first time using gandules or sazon, and both will be in my pantry from now on. This is a simple and quick meal that melds some great flavors together and uses up some spare ingredients you probably have on hand. Thank you for sharing this recipe!

We love rice and always look out for different rice recipes, this sounds perfect and thanks for the detailed post.

Amazing dish and looks beautiful, too. It can go so well with other delicious reicpes that I love to make. And I've got to try it with that bistec encebollado!

I'm a big rice eater and this recipe is so helpful. I am always in lookout for different and unique rice preparations. With all the flavors, this is simply the best!

What could be better than beans and rice with bacon?! I love all the flavors in this side dish and love the fact that you gave us a recipe for our own homemade sazon. Can't wait to try this!

I bet it's nearly impossible to find these beans here, but there are some varieties of beans that are locally grown here in Sweden and that could make for a nice fusion version of this recipe. Gona try it out in the colder season, when we eat more beans.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613245263/hbnh4xd9ewdsw1vn9itq.mp4

If you want a traditional authentic rice dish from Puerto Rico then here is the dish to try. Arroz con gandules is the typical Puerto Rican rice dish with pigeon peas. Bacon, onions and sazon seasoning are also used. The gandules add a nice floral accent.

Top 4 panama recipes from across the web

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Top Tags

Panamanian Beef Stew Recipe Card

Guacho de Mariscos (Panamanian Seaf...

Yuca al mojo panameño

Arroz con Gandules

Top 4 panama recipes from across the web

The most viewed panama recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panamanian Beef Stew Recipe Card

Guacho de Mariscos (Panamanian Seaf...

Yuca al mojo panameño

Arroz con Gandules

The most viewed panama recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine