Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons olive oil
  • 6 scallions (chopped)
  • 1 medium tomato (chopped)
  • 4 cloves garlic (chopped)
  • 6 skinless chicken thighs on the bone
  • 1 cup chopped cilantro leaves and stems (divided)
  • 3 medium red potatoes (peeled and chopped into 6 pieces (1 lb))
  • 10 ounces frozen yucca (about 3 to 4 pieces)
  • 3 medium ears corn (cut in half)
  • 1/2 medium green plantain (peeled and chopped into 1" pieces)
  • 1 tsp cumin
  • 2 chicken bouillion cubes
  • 8 cups water

Instruction

  • 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 pot with 8 cups water.
  • Add chicken bullion, 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 and additional 15 minutes.
  • Add corn and cook an additional 7 minutes or until corn is cooked.
  • Serve in large bowls, and top with cilantro.