Chicken Sancocho
Nutritional benefits
- 215 CAL/serving
Ingredients
- 1 1/2 teaspoons olive oil
- 6 scallions, chopped
- 1 medium tomato, chopped
- 4 cloves garlic, chopped
- 3 skinless chicken breasts, cut into pieces
- 1 cup chopped cilantro
- 3 medium red potatoes, peeled and chopped into pieces (1 lb)
- 10 ounces yucca, about 3 to 4 pieces (Frozen is fine)
- 3 medium ears corn, cut in half
- 1/2 medium green plantain, peeled and chopped into 1″ pieces
- 1 tsp cumin
- 2 chicken bouillon cubes
- 8 cups water
Instructions
- In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute.
- Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill the pot with 8 cups of water.
- Add chicken bouillon, cumin and half of the cilantro and cover pot.
- Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook for an additional 15 minutes.
- Add corn and cook for an additional 7 minutes or until corn is cooked.
- Serve in large bowls, and top with cilantro.