Tuesday, November 16, 2010

Chicken Stew

This is one of my favorite dishes, it's easy and delicious. The yuca and cilantro are what make it unique so give it a try. Yuca is a root vegetable similar to a potato but has a completely different flavor, once you try it (if you haven't) you will be hooked.

4 chicken drumsticks, skinless
4 chicken thighs, skinless
1 TBSP olive oil
3/4 cup chopped onion
1 cup chopped tomato, seeded
1 14.5 oz can diced tomatoes
1 TBSP chicken granules
1/8 tsp saffron, ground
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
4 small potatoes, peeled and quartered
1 pound frozen yuca*, thawed and cut into 2"pieces
2 1/2 cups water

1. Remove the thick fibers in the middle of the yuca, if any
2. Place the yuca pieces into a pot of boiling water with 2 tsp salt for about 8 minutes; set aside
3. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, 3-5 minutes. Add the tomatoes, salt and pepper and sauté for 6 more minutes.
4. Add the chicken, water, chicken granules, and saffron. Cover and cook for 20 minutes, stirring occasionally.
5. Add the potatoes, yuca and cilantro and cook for an additional 25-30 minutes or until the potatoes are done.
6. Serve rice in a shallow bowl then top with the stew, garnish with a sprig of cilantro

Servings 4

*Yuca, sometimes called cassava can be found in the hispanic area of the freezer section - GOYA is a good brand.

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