See How the Wonder of the Panama Canal Inspired a Hearty Recipe

Heat water in a large pot over medium heat until boiling.

Add chicken and cook until no longer pink, about 10-15 minutes.

Remove chicken, let cool, and shred into bite-sized pieces.

In the same pot, add chopped onion, garlic, and bell pepper; sauté until fragrant, about 3-4 minutes.

Add yuca, plantains, and potatoes; cook for 5 minutes.

Pour in more water if needed to cover vegetables; bring back to a boil.

Add corn, carrots, oregano, bay leaves, salt, and black pepper; simmer for 20 minutes.

Return shredded chicken to the pot; cook for another 10 minutes.

Stir in chopped cilantro and lime juice just before serving.

Taste and adjust seasoning as necessary.

Serve hot, garnished with additional cilantro and lime wedges.

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