• 1 x 3 – 3½ pound chicken
  • 2 lb yucca root, peeled and cut into 1 inch cubes
  • 1 lb yam 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 coarsely chopped (white part only)
  • 3 carrots scrubbed and cut into bite size pieces
  • 3 ears corn cut into 1 inch pieces
  • ½ cup gringo cilantro leaves and stems, chopped or if Panamanian culantro (leaf resembling dandelion) is used — 1 leaf
  • water or chicken broth
  • salt and pepper


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

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