300 calories; $4.00 / serving
Don’t be afraid to leave the yucca root out of this stew if you can’t find it at the grocery store. It ain’t that serious. I learned this recipe from my Colombian in-laws. Their recipe took hours, but my husband likes my 30 minute version just as much. So ha. HA!
- 6-7 cups chicken broth, divided
- 6 Chicken Drumsticks
- 4 large potatoes, quartered
- 4 corn cob segments
- 3 Plantains (green, not yellow) peeled and quartered
- 1 bag frozen yucca root, thawed
- 1/2 cup cilantro
- 3 green onions
- 2 large juicy limes
- 1 avocado, peeled, seeded, and sliced
- 2 cups white rice, cooked
Bring 5 cups chicken broth to a boil. Add Chicken, potatoes, corn, plantains, and yucca root. Add more broth if necessary to cover chicken/veggies. Boil for 20 minutes, or until chicken is cooked through and vegetables are tender.
In a separate small saucepan, boil cilantro and green onions in the remaining chicken broth just until tender; about 3 minutes. poor into blender or food processor and let cool. puree and add to cooked chicken and vegetables. Salt and pepper to taste.
Ladle soup into large bowls, making sure to get a little of everything. top with rice, avocado slices, and lime wedges.