Panamanian Sancocho
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
water
9
cups
whole chicken
1
plantains, peeled and cut into 2-inch pieces
2
onion, chopped
1
chopped fresh cilantro
½
cup
garlic, chopped
5
cloves
salt
1 ½
teaspoons
yuca (cassava) roots, peeled and cut into 1-inch cubes
3
pounds
red potatoes, quartered
6
small
corn, drained
1
(15.25 ounce) can
 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).
  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.
  Discard chicken skin and bones. Place meat back into the soup; stir to combine.
