Panamanian sancocho

Ingredients

Quantities for 6 servings.

• 1.5 kg Chicken, free-range, in pieces
• 800 g Ñame yam
• 40 g Culantro or coriander
• 2 piece Onions
• 6 clove Garlic
• 2 piece Corn cobs
• 1 tbsp Dried oregano
• 2 piece Limes
• 350 g Rice, to serve
• to taste Salt and pepper

Method

1. Rub the chicken with salt, garlic, oregano and lime juice and leave it twenty minutes.
2. Cover the chicken with three litres of cold water, bring it up and skim.
3. Add the onion and half the culantro and simmer an hour.
4. Peel the ñame, cut it into large pieces and add it to the pot with the corn.
5. Cook twenty-five minutes, until the ñame is soft.
6. Mash a couple of pieces of ñame in the broth so the soup thickens.
7. Stir in the remaining culantro, season and serve with a separate plate of white rice.