Panama Sancocho

Ingredients

 * 1 3-3 1/2 pound Chicken
 * 2 lb yucca root, peeled and cut into 1 inch cubes
 * 1 lb yami 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 coarsly chopped (white part only)
 * 3 carrots scrubbed and cut into bite size pieces
 * 3 ears corn cut into 1 inch pieces
 * 1/2 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. Add enough water or chicken broth to cover. Bring to a boil, reduce heat, and simmer for 1 hour.
 * 2) Remove Chicken, discard skin, and peel meat from the bones.
 * 3) Break the meat into fairly large pieces and return to the pot. Add corn, salt and pepper to taste. Simmer for about 20 minutes longer.