Panamanian Sancocho

• 9 cups water
• 1 whole chicken
• 2 plantains, peeled and cut into 2-inch pieces
• 1 onion, chopped
• 1/2 cup chopped fresh cilantro
• 5 cloves garlic, chopped
• 1 1/2 teaspoons salt
• 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
• 6 small red potatoes, quartered
• 1 (15.25 ounce) can corn, drained

1. Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
3. Discard chicken skin and bones. Place meat back into the soup; stir to combine.

water, chicken, plantains, onion, fresh cilantro, garlic, salt, roots, red potatoes, corn

Taken from www.allrecipes.com/recipe/259059/panamanian-sancocho/ (may not work)