Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
| Leaf | not in our table | 0 |
| Dandelion | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Category:Panamanian Recipes
Category:Panamanian Soups