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.