Ingredients
1tspolive oil
5scallions,chopped
1tomato,chopped
4garlic cloves,chopped
½onion,chopped
6chicken thighs,skinless, on the bone
1cupcilantro,chopped
3potatoes,medium, peeled and chopped into 2-inch pieces
2cupsyucca
3corn ears,cut in half
1green plantain,small, peeled, chopped into 1-inch pieces
1tspcumin
2chicken bouillon cubes
salt,to taste
Preparation
In a large pot, sauté the scallions, onions and garlic in oil.
Add tomatoes and sauté for another minute.
Add the chicken pieces, then season with a little salt.
Sauté for a few minutes, then add the yucca and plantain.
Fill a pot with water.
Add the chicken bouillon, cumin and half of the cilantro into the pot, then cover.
Simmer on low for 40 minutes.
After simmering, adjust the salt, then add potatoes.
Cook for 15 minutes.
Add corn, then cook for an additional 7 minutes or until corn is tender.
Serve in large bowls, top with cilantro, and enjoy!
