• Step 1: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
• Step 2: In the same pot, add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
• Step 3: Stir in the ground cumin, coriander, and turmeric, and cook for 1 minute to toast the spices.
• Step 4: Add the diced potato, yuca, corn, and plantain to the pot. Pour in the chicken broth and add the bay leaves. Season with salt and pepper to taste.
• Step 5: Return the browned chicken pieces to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.
• Step 6: Adjust seasoning with salt and pepper as needed. Serve the chicken sancocho hot, garnished with chopped cilantro.