Ingredients
12
12 servings
- •9 cups water
- •1 whole chicken
- •2 plantains, peeled and cut into 2-inch pieces
- •1 onion, chopped
- •½ cup chopped fresh cilantro
- •5 cloves garlic, chopped
- •1 ½ teaspoons salt
- •3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
- •6 small red potatoes, quartered
- •1 (15.25 ounce) can corn, drained
Instructions
- Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutritional Facts
Per 12 servings
- Calories: 456
- Carbohydrate: 75g
- Fat: 9g
- Fiber: 5g
- Protein: 21g
- Sugar: 9g
Related Recipes
Sancocho (Puerto Rican Meat Stew)
Puerto Rican Sancocho
Mama Guilla's Sancocho
Spanish Rice Original
Colorado Mexican Rice
Bill's Peruvian Chicken and Rice
Instant Pot® Colorado Chile Verde
Mexican Chicken I
Pastelón
Peruvian Potato-Chicken Salad (Causa Rellena)
New Mexican Green Chile Chicken Stew
