Step 1

Place the cut pieces of chicken in a large pot of water to cover. Boil until chicken is cooked, about 20 minutes.

Step 2

Remove chicken and set aside. (You can remove the skin and bones at this time, if desired. Lisa recommends you do, for ease of eating.)

Step 3

Add the rest of the ingredients to the stock pot, still set to medium heat, except the salt. Stir together. Return the cooked chicken to the pot and add more water to cover, if necessary.

Step 4

Bring to a gentle boil. Cover the pot and cook over medium heat for about 15 minutes, until the yuca and ñame are soft, but still firm.

Step 5

Add salt to taste, and cook for another 10 minutes to let all the flavors meld together.

Step 6

It’s ready. Serve hot or warm with steamed white rice. Serves 8 to 10 people.