| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 ear corn, cut into 1-inch pieces
- 1 carrot, diced
- 1/4 cup diced green plantain
- 1/4 cup diced sweet potato
- 6 cups chicken broth
- 1 cup culantro base (found in Latin grocery stores)
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
- 1/2 cup diced boiled yucca
- Coconut rice, for serving
Instructions
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 290 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 85 mg |
| Sodium | 768 mg |
Reviews
Made this tonight for dinner after seeing it featured on Guy’s show. I followed the portions and directions as described. Only deviation was that I rinsed/soaked and boiled the yucca separately before adding. Wasn’t sure about the culantro base, never worked with it before, but it added amazing cilantro/pepper/onion flavor to the meat and veggies from the slow cook. Dish reminded me of more mature chicken soup, but with much better veggies which still had lots of bite after the slow cook. Made my jasmine rice in water/coconut oil, added soup on top the rice serving. Leftovers were even better the next day. Adding this to my dinner rotation.