Chef-tested recipe
Panama’s comforting chicken soup with culantro, yuca and starchy root vegetables.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- White rice and lime
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 1,200 g chicken pieces
- 500 g yuca, peeled and cut into chunks
- 500 g otoe or potato, cut into chunks
- 250 g onion, chopped
- 25 g culantro, chopped
- 20 g garlic, chopped
- 2.2 litres water
- 10 g salt paid link
- 3 g black pepper
- 30 ml lime juice
Method
Put chicken, onion, garlic, half the culantro, salt, pepper and water in a large pot.
Bring to a gentle simmer and cook for 35 minutes.
Add yuca and otoe or potato and continue cooking until the chicken and roots are tender.
Add the remaining culantro during the last 5 minutes.
Finish with lime juice, adjust seasoning and serve hot.
Beginner Technique Notes
Keep the broth clear with a gentle simmer. Add delicate culantro near the end for fresher aroma.
Substitutions
Potato can replace otoe. Cilantro can stand in for culantro, though its flavour is milder and different.
Storage
Refrigerate for up to 3 days. Reheat to a full simmer before serving.
Allergen Notes
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
