1 lb cassava , peeled and cut into pieces
3 lb yam (or sweet potato), peeled and cut into pieces
2 ears of corn , each cut in 3
1 small bunch culantro (or cilantro) , chopped
1 large onion , chopped
1 green bell pepper , cut into small cubes
4 cloves garlic , chopped
2 tablespoons oregano
Salt
Place the chicken in a pot and cover with water. Cook over high heat for 5 minutes after boiling. Reduce heat and add yams, corn, and cassava. Cook over low heat for 45 minutes. Add the onion, bell pepper, cilantro, garlic, salt, and 1 teaspoon oregano. Cook 15 minutes more. Turn off the heat and add the remaining oregano. Cover and wait 10 minutes before serving. Serve the sancocho with white rice.