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colombian

Chicken and Vegetable Sancocho with Cilantro and Lime

This simmered dish pairs boneless skinless chicken thigh with yuca, peeled and chunked, yellow potato, peeled and chunked and green plantain, peeled and chunked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
110 g Carbohydrates
9 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g boneless skinless chicken thigh 206 kcal
  • 120g yuca (cassava), peeled and chunked 192 kcal
  • 140g yellow potato, peeled and chunked 108 kcal
  • 90g green plantain, peeled and chunked 131 kcal
  • 100g tomato, chopped 18 kcal
  • 20g scallion, chopped 7 kcal
  • 6g garlic, minced 9 kcal
  • 12g cilantro, chopped 4 kcal
  • 15g lime juice 5 kcal
  • 1 tsp (2g) ground cumin 8 kcal
  • 0.75 tsp (2g) salt 0 kcal
  • 650g water 0 kcal

Cooking instructions

  1. boneless skinless chicken thighground cuminsalt
    Season the chicken thighs with salt, cumin, and black pepper.
  2. boneless skinless chicken thightomatoscalliongarlicwater
    In a pot, add chicken, water, scallion, garlic, and tomato. Bring to a boil, then reduce to a steady simmer for 15 minutes, skimming any foam.
  3. yuca (cassava)yellow potatogreen plantain
    Add potato, yuca, and plantain. Simmer 20-25 minutes until all roots are tender and the broth is lightly thickened.
  4. cilantrolime juicesalt
    Stir in cilantro and lime juice. Taste and adjust salt. Rest 2 minutes, then serve the stew hot with plenty of broth.

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