Panamanian Sancocho

Name: Panamanian Sancocho
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.