Found on Allrecipes.com. This looked interesting to me because I've never cooked with either cassava root or plantain, but all of the other ingredients are things I like.
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Units: US | Metric
- 2 1/2 quarts water
- 1 tablespoon salt
- 1/4 cup fresh cilantro, chopped
- 4 garlic cloves, crushed
- 6 chicken leg quarters
- 2 plantains, peeled and cut into 6 pieces
- 1 large onion, chopped
- 2 lbs potatoes, peeled
- 4 lbs cassava, roots cut into 6 pieces
- 2 tablespoons cooking oil
- 4 large onions, peeled and thinly sliced
- 1 teaspoon ground cumin (to taste)
- 1/2 teaspoon mild paprika (to taste)
- 1 teaspoon salt (to taste)
- 1 lb tomato, chopped
- 1Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro, garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes.
- 2Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
- 3While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
- 4Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
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Nutritional Facts for Sancocho (Columbian Chicken Stew)
Serving Size: 1 (1288 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1094.5
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 6.7 g
- Cholesterol 138.6 mg
- Sodium 1758.0 mg
- Total Carbohydrate 176.2 g
- Dietary Fiber 13.3 g
- Sugars 22.6 g
- Protein 40.5 g