Chicken simmers with yuca, green plantain, corn, potatoes, and cilantro into a generous Colombian family soup.
25 min prep 70 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Put the chicken, chopped onion, garlic, cumin, salt, and water in a large pot.
Cook the chicken over medium heat for 30 minutes, skimming the foam from the surface.
Cut the green plantains into large pieces and add them to the pot.
Prepare the yuca, potatoes, and corn in large pieces.
Add the yuca, potatoes, and corn to the pot and cook for 30 more minutes.
When the chicken is tender, add half the cilantro and rest for 5 minutes.
Divide the chicken, vegetables, and plenty of broth among bowls and serve with the remaining cilantro.
💡 Tip: Adding yuca and potatoes later keeps the starchy vegetables from falling apart.
🍽️ Serving suggestion: Serve with white rice, avocado slices, lime, and spicy aji sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~540
kcal calories
32
g protein
66
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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