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chicken onion garlic cilantro cumin seeds threads salt chicken potatoes frozen yuca carrots green Plantain corn avocado
Viewed: 32 - Published at: 4 years agoIngredients
- 9 cups chicken stock or canned low-sodium broth
- 1 large onion, thinly sliced
- 5 garlic cloves, smashed and peeled
- 1 large bunch of cilantro (about 6 ounces), 1/2 cup chopped, the rest tied together with string
- 1/2 teaspoon cumin seeds, crushed
- Large pinch of saffron threads
- Salt and freshly ground pepper
- 1 chicken (3 pounds), cut into 8 pieces
- 3/4 pound small potatoes, peeled and cut into 3/4-inch chunks
- 3/4 pound frozen yuca, thawed and cut into 3/4-inch chunks
- 3/4 pound carrots, cut into thick rounds
- 1 green plantain, peeled and cut into 3/4-inch chunks
- 2 ears of corn, shucked and cut into 2-inch rounds
- 1 ripe avocado, peeled and sliced
Method
- In a large heavy casserole, combine chicken stock with the onion, garlic, cilantro and cumin.
- Crumble in the saffron threads and bring to a boil.
- Reduce the heat to low, season the stock with salt and pepper and simmer for 10 minutes.
- Add the chicken thighs, legs and wings and simmer for 15 minutes; do not let the stock boil.
- Add the chicken breasts and simmer until all of the meat is cooked through, 10 to 12 minutes longer.
- Remove the chicken from the casserole and let cool.
- Discard the cilantro.
- Skin the chicken and, if desired, pull the meat off the bones.
- Skim the fat from the soup.
- Twenty minutes before serving, bring the soup to a simmer.
- Add the potatoes, yuca, carrots and plantain and simmer over moderate heat for 12 minutes.
- Add the corn and chicken and simmer until all the vegetables are tender, about 8 minutes longer.
- Season generously with salt and pepper.
- Ladle the stew into large bowls, garnish with the avocado and serve.
