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Revision as of 05:09, 9 January 2010
Template:Wikifiedrecipe
Description
Ingredients
- 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
Directions
- 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.