Sancocho

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Olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces

1 tablespoon garlic powder 

1 tablespoon dried oregano 

Kosher salt and freshly ground black pepper

1 ear corn, cut into 1-inch pieces

1 carrot, diced

1/4 cup diced green plantain 

1/4 cup diced sweet potato

6 cups chicken broth

1 cup culantro base (found in Latin grocery stores) 

1/2 cup chopped fresh cilantro

4 green onions, sliced 

1/2 cup diced boiled yucca

Coconut rice, for serving