Sancocho

Ingredients

• 1 yellow onion, quartered
• 1 green bell pepper, seeded and quartered
• 1 bunch fresh cilantro, leaves and stems, chopped (reserve a few cilantro leaves for garnish)
• 4 garlic cloves, peeled and smashed
• 2 tablespoons olive oil, divided
• 2 pounds chicken drumsticks, skin removed
• 1 1/2 teaspoons fine salt
• 3/4 teaspoon ground black pepper
• One 8 ounce can tomato sauce
• 1 tablespoon adobo all-purpose seasoning
• 1 1/2 teaspoons sazón with achiote
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 gallon chicken stock, plus more for replenishing the stew throughout the cook
• 1/2 pound Yukon gold potatoes, peeled and cut into 3/4-inch dice
• 1/2 pound yuca root, peeled and woody center removed, then cut into 3/4-inch dice
• 1 green plantain, peeled and sliced into 1-inch-thick rounds
• 1/2 pound calabaza pumpkin (Caribbean pumpkin), peeled and cut into 3/4-inch dice
• 1 ear of corn, sliced into 1-inch rounds
• Cooked white rice for serving, optional

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