Try this Chicken Soup with Yuca, Plantains and Potatoes (Colombia) recipe, or contribute your own.
Suggest a better descriptionLATIN AMERICAN COOKING ACROSS THE USA by Novas and Silva Rinse the chicken under cold running water. Put the chicken, water, half of the minced onions, 2 cloves garlic, and the salt and pepper in a large stockpot. Bring to a boil, covered, over medium-high heat, then reduce the heat and simmer the chicken, covered, for 1+1/2 hours. Remove the chicken from the stock to a large plate. Bone the chicken breasts and cut into bite-size chunks. Return the chunks of chicken breast to the pot. Reserve the rest of the chicken meat for another use. Cut the pieces of yuca in half lengthwise, cut away the fibrous core in the center of each piece with a paring knife, then cut the yuca into 1/2-inch chunks. Add the yuca, potatoes, the remaining onions and 2 cloves garlic, and the cumin to the stock. Bring to a boil, covered, then reduce the heat and simmer, covered, for 20 minutes. Add the plantains and lemon juice to the soup, and continue simmering until the plantains are tender, about 20 minutes. Remove the soup from the heat, and stir in the scallions and cilantro. Taste and adjust the seasoning, and serve at once. Serves 8 to 10 as a first course and 4 to 5 as a main entree. Source: Latin American Cooking Acorss The U.S.A. By Himilce Novas And Rosemary Silva. (1997: Knopf) Posted to EAT-LF Digest by Pat Hanneman
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 10 | ||
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Calories: 422 | ||
Calories from Fat: 215 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 117.6mg | 36 % | |
Sodium 121.2mg | 4 % | |
Potassium 737.5mg | 19 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 18.9g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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