Sancocho

Ingredients

• 1 x 3 – 3½ pound chicken
• 2 lb yucca root, peeled and cut into 1 inch cubes
• 1 lb yam peeled and cut into 1 inch cubes(if available)
• 2 large plantain peeled and cut into 1 inch slices (not too ripe)
• 1 bunch green onions coarsely chopped (white part only)
• 3 carrots scrubbed and cut into bite size pieces
• 3 ears corn cut into 1 inch pieces
• ½ cup gringo cilantro leaves and stems, chopped or if Panamanian culantro (leaf resembling dandelion) is used — 1 leaf
• water or chicken broth
• salt and pepper

Directions

1. Place the chicken in a pot and cover with water.
2. Cook over high heat for 5 minutes after boiling.
3. Reduce heat and add yams, corn, and cassava. Cook over low heat for 45 minutes.
4. Add the onion, bell pepper, cilantro, garlic, salt, and 1 teaspoon oregano.
5. Cook 15 minutes more.
6. Turn off the heat and add the remaining oregano. Cover and wait 10 minutes before serving.
7. Serve the sancocho with white rice.