Chicken Sancocho/Chicken Soup

Servings: 6 servings • Time: 1 hour 5 minutes

Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of South America, that combines potatoes, yuca, corn, plantains and meat. .This is eaten for lunch "el almuerzo" which is the main meal there. It is typically served with rice and avocado on the side.

• 6 skinless chicken parts, (I like thighs)
• 1 tbsp oil
• 5 scallions, chopped
• 1 tomato, chopped
• 4 cloves garlic, chopped
• 1/2 onion, chopped
• 1 cup chopped cilantro
• 3 medium potatoes, peeled and chopped into 2 inch pieces
• 3 pieces of yucca (about 2 cups)
• 3 ears corn, cut in half
• 1 small green plantain, peeled and chopped into 1" pieces
• 1 tsp cumin
• 2 chicken bullion cubes
• salt to taste

In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt and black pepper.
Saute a few minutes, then add yucca and plantain and fill pot with water.
 Add chicken bullion, cumin and half of the cilantro and cover pot.
 Cover and simmer on low for about 40 minutes. 
After 4o minutes, adjust salt and add potatoes, and cook for another 15 minutes.
 Serve in large bowls, and top with cilantro.