Hearty Panamanian Chicken Stew

Name: Hearty Panamanian Chicken Stew
Total time: 1 h 55 min
Yield: 12 servings
Ingredients: 9 cups water; 1 whole chicken; 2 plantains, peeled and cut into 2-inch pieces; 1 onion, chopped; 0.5 cup chopped fresh cilantro; 5 cloves garlic, chopped; 1.5 tsp salt; 3 lbs yuca (cassava) roots, peeled and cut into 1-inch cubes; 6 small red potatoes, quartered; 1 can (15.25 oz) corn, drained

A hearty and comforting Panamanian stew featuring chicken, yuca, potatoes, plantains, and corn simmered in a flavorful broth.

1 hr 55 min

easy

12 servings

456kcal

calories

75g

carbohydrates

fat

fiber

21g

protein

469mg

sodium

sugar

Dinner Latin American

Ingredients

9 cups water

1 whole chicken

2 plantains, peeled and cut into 2-inch pieces

1 onion, chopped

0.5 cup chopped fresh cilantro

5 cloves garlic, chopped

1.5 tsp salt

3 lbs yuca (cassava) roots, peeled and cut into 1-inch cubes

6 small red potatoes, quartered

1 can (15.25 oz) corn, drained

Directions

Step 1

In a large pot, combine water, chicken, plantains, onion, cilantro, garlic, and salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 45 minutes or until it reaches an internal temperature of 165°F (74°C).

Step 2

Remove the chicken and let it cool. Add yuca, potatoes, and corn to the pot and cook over medium heat until the yuca and potatoes are softened, about 30 minutes.

Step 3

Discard the chicken skin and bones, then return the meat to the pot and stir to combine.