Panama 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 cilantro (leaf resembling dandelion) is used — 1 leaf
 * water or chicken broth
 * salt and pepper

Directions

 * 1) Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
 * 2) Add enough water or chicken broth to cover.
 * 3) Bring to a boil, reduce heat, and simmer for 1 hour.
 * 4) Remove chicken, discard skin, and peel meat from the bones.
 * 5) Break the meat into fairly large pieces and return to the pot.
 * 6) Add corn, salt and pepper to taste.
 * 7) Simmer for about 20 minutes longer.