Gluten-Free JOC Soups and Stews - Latin American Sancocho

Ingredients:

2 lbs gluten-free bone-in chicken pieces
2 plantains, peeled and sliced
1 large yam or sweet potato, peeled and diced
2 ears of corn, cut into thirds
1 large onion, finely chopped
3 cloves garlic, minced
1 bunch cilantro, chopped
8 cups gluten-free chicken broth
Salt and pepper to taste

Steps:

In a large pot, bring the gluten-free chicken broth to a boil.
Add chicken pieces and simmer for 20 minutes until partially cooked.
Add plantains, yam, corn, chopped onion, and minced garlic.
Continue simmering for an additional 20-25 minutes until all ingredients are tender.
Season with salt and pepper to taste.
Remove chicken bones and shred the meat.
Return shredded chicken to the pot and stir in chopped cilantro.
Simmer for an extra 5 minutes to meld flavors.
Serve hot, and enjoy the hearty flavors of your gluten-free Latin American Sancocho!