Sancocho

• 3 each corn yellow, cut into 3 pieces
• 12 cups water
• 1 whole chicken usually you can get it cut by the people who work in the meat section at the supermarket
• 1 teaspoon salt
• 2 each plantains green, peeled and cut crosswise into 2 inch pieces
• 2 each chicken bouillon cubes optional, I usually use one
• 6 medium potatoes white, peeled and cut in half
• 1 pound - frozen yuca cut into big pieces
• 1/4 cup cilantro freshly chopped
• 1/4 teaspoon black pepper ground

1. In a large pot boil the chicken.
2. I usually do this because the white foamy stuff that boils to the top I like to take out.
3. Once it has been boiled, add corn, chicken bouillon if used, salt and green plantains.
4. Bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
5. Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are fork tender.
6. Stir in the cilantro.
7. Taste and adjust the seasoning.
8. Serve in large soup bowls (this goes really well with rice!)

corn yellow, water, chicken usually, salt, plantains green, chicken bouillon, potatoes, cilantro freshly, black pepper

Taken from recipeland.com/recipe/v/sancocho-53202 (may not work)