Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs, (skinless and cut into bite-size chunks)
  • 1 pound beef stew meat, (cut into chunks)
  • ½ pound andouille sausage, (cut into thick slices)
  • Salt ((just enough to marinate))
  • 1 packet Sazon ((without achiote) OR 1 tablespoon chicken bouillon)
  • 1-2 tablespoons oil
  • 2 tablespoons sofrito
  • 1 tablespoon garlic, (minced )
  • 1 medium onion, (chopped)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 6 cups water or broth, (adjust to desired taste)
  • 1 large green plantain, (peeled and cut into chunks)
  • 1 ears corn, (cut into bite-size (about 2-inch) chunks)
  • 1 medium potato, (peeled and chopped into 2-inch pieces)
  • 1 cup Caribbean pumpkin ((calabaza or butternut squash))
  • 1 yuca, (peeled, the taproot removed, and cut into 2-inch chunks (about 2 cups))
  • Salt and pepper to taste

Instruction

  • Season meat (chicken and beef) on both sides salt and season. Or just use your favorite spice mix. Then let sit at room temperature for at least 15 minutes.
  • Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot.
  • Then add the meat (do so in batches if desired) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over.
  • Cook for about 6 minutes or until brown. Then add the sausage and cook for another two minutes.
  • Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add onions, and cook for about 5 minutes.
  • Pour in water or broth. Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on your cut of beef. Cook less if only using chicken.
  • Next, add root vegetables, starting with the one that needs the most time to cook – in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn.
  • Continue simmering the stew for 10 minutes until the meat and veggies begin to soften.
  • Season with salt, pepper, and other seasonings to taste.
  • Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it.
  • Serve in large bowls, and top with chopped cilantro.