Chicken Sancocho (Chicken Stew)

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook45 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

470

Calories from Fat

110

Total Fat

12g

Saturated Fat

3.5g

Cholesterol

110mg

Sodium

600mg

Total Carbs

68g

Dietary Fiber

6g

Sugars

7g

Protein

24g

Calcium

6%

Iron

10%

Potassium

930mg

Omega-3

0.3g

Omega-6

3.07g

Vitamin C

50%

Vitamin A

250%

Ingredients
  1. 1 1/4 lbs. bone-in chicken thighs, skin removed
  2. 3 Tbsp. Country Crock® Spread, divided
  3. 1 lb. yucca, peeled and cut into 1-inch chunks, (about 3 cups)
  4. 1 large sweet potato, (about 12 oz.), peeled and cut into 1-inch chunks
  5. 2 large cloves garlic, finely chopped
  6. 4 cups water
  7. 1 3/4 tsp. Knorr® Chicken flavor Bouillon or Knorr® Reduced Sodium Chicken flavor Bouillon
  8. 1 large ear corn-on-the-cob, cut into 4 pieces
  9. 1/2 cup chopped fresh cilantro

Directions

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1. Season chicken, if desired, with salt and pepper. Melt 2 tablespoons Country Crock® Spread in 5-quart pot over medium-high heat and cook chicken, turning once, until browned, about 5 minutes.

2. Add remaining 1 tablespoon Spread to pot; melt. Stir in yucca and sweet potato and cook over medium-high heat, stirring frequently, until lightly golden, about 3 minutes. Stir in garlic; cook, stirring, until fragrant, about 30 seconds.

3. Add water and Bouillon and bring to a boil over high heat. Reduce heat and cook covered 25 minutes, stirring occasionally.

4. Stir in corn; cover and cook until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Remove chicken; cut meat from bones and return to pot. Stir in cilantro. Serve, if desired with lime wedges.

Tip: To speed up prep time, substitute 3 cups frozen yuca and 1 cup frozen or canned corn kernals.

Tip: Serve with a mixed green salad to round out the meal. Cost per recipe*: $5.36. Cost per serving*: $1.34.*Based on average retail prices at national supermarkets.