Contributed by Steve Tanner


1 3-3 1/2 pound chicken
2 lb yucca root, peeled and cut into 1 inch cubes
1 lb yami peeled and cut into 1 inch cubes(if available)
2 large plantain peeled and cut into 1 inch slices (not too ripe)
1 bunch green onions coarsly chopped (white part only)
3 carrots scrubbed and cut into bite size pieces
3 ears corn cut into 1 inch pieces
1/2 cup Gringo cilantro leaves and stems, chopped or if Panamanian cilantro
    (leaf resembling dandelion) is used-- 1 leaf
Water or Chicken Broth
Salt and Pepper


Put all ingredients except salt, pepper, and corn in a large soup or stock pot. Add enough water or chicken broth to cover. Bring to a boil, reduce heat, and simmer for 1 hour. Remove chicken, discard skin, and peel meat from the bones. Break the meat into fairly large pieces and return to the pot. Add corn,   salt and pepper to taste. Simmer for about 20 minutes longer.

Comments:  If you want, you may cut the chicken into chunks before putting it into the pot and just leave it there, bones, skin, and all. This is the real Panamanian way of doing it. If you want a thicker broth, you can remove a couple pieces of cooked plantain from the pot, mash them fine, and stir them back into the soup for the last few minutes of cooking.

Presented by CZBrats
October 7, 1998
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