Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Panamanian Chicken Stew

4.8
Save
Rate
Tap to rate
PREP TIME
40 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
12 servings
Dinner Latin American
Panamanian Chicken Stew
Ingredients
  • 9 cups water
  • 1 whole chicken
  • 2 plantains, peeled and cut into 2-inch pieces
  • 1 onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 5 cloves garlic, chopped
  • 1 1/2 teaspoons salt
  • 3 pounds yuca (cassava) roots, peeled and cut into 1-inch cubes
  • 6 small red potatoes, quartered
  • 1 (15.25 ounce) can corn, drained
Instructions
1
Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large cooking vessel. Heat it up until the mixture reaches its boiling point.
2
Reduce the heat to a moderate level; continue cooking until the chicken is no longer pink at its core and the liquid inside flows freely, approximately 45 minutes.
3
Use a thermometer to check if the chicken has reached the desired internal temperature; it should read 165 degrees Fahrenheit (74 degrees Celsius).
4
Take the chicken out of the pot and let it rest. Add yuca, potatoes, and corn to the soup; continue cooking over a moderate heat until the yuca and potatoes are tender, roughly 30 minutes.
5
Discard any chicken skin or bones that have settled to the bottom of the pot. Put the cooked chicken back into the soup; mix everything together.