Sancocho panameño – chicken and root vegetable soup

Ingredients

• 1 kg bone-in chicken thighs
• 500 g peeled yam or potato
• 300 g peeled cassava
• 1 corn cob in four pieces
• 1 chopped onion
• 3 finely chopped garlic cloves
• 1.5 l water
• 1 tsp dried oregano
• 1 bunch culantro or coriander
• 1 tbsp oil
• salt and pepper

Method

1. 1Remove the tough central cassava fibre. Boil pieces separately in plenty of water for 25–35 minutes until completely tender. Discard cooking water.
2. 2Sauté onion and garlic in oil in a large pot. Add chicken, water, oregano and half the herbs; simmer for 35 minutes.
3. 3Add chopped yam and corn and cook for 20–25 minutes until vegetables are tender and chicken cooked through.
4. 4Add cooked cassava, heat through and season. Top with remaining herbs.