Method
Prepare the vegetables and chicken
Peel 350 g of sweet fresh yuca (cassava) sold for cooking completely through the pink layer, cut it into 5 cm (2 in) pieces, split any thick pieces lengthwise, and pull out the firm woody core. Peel 200 g of green plantain and cut it into 4 cm (1 1/2 in) chunks. Cut 300 g of waxy potatoes into large bite-size pieces and cut 2 ears of corn crosswise into thick rounds. Chop 150 g of yellow onion, slice 4 scallions, mince 4 garlic cloves, and roughly chop 25 g of fresh cilantro. On a separate board used only for poultry, trim any loose fat from 750 g of boneless skinless chicken thighs and leave the thighs whole, halving only unusually large pieces. Wash your hands, knife, board, and nearby surfaces with hot soapy water before touching the prepared vegetables again; do not wash raw chicken.
Start the chicken broth
Put 750 g of boneless skinless chicken thighs in a large heavy pot and add 2.5 L of water, 150 g of yellow onion, 4 scallions, 4 garlic cloves, 2 g of ground cumin, 8 g of kosher salt, and 1 g of black pepper. Bring to a boil over high heat, skimming off any foam that gathers on the surface. Reduce the heat to maintain a steady gentle simmer, partially cover, and cook for 25 minutes. Stir once or twice and keep the chicken submerged as much as possible.
25:00Add the corn and plantain
Add 2 ears of corn and 200 g of green plantain to the gently bubbling broth. Press the pieces below the surface, return the pot to a simmer, and cook partially covered for 15 minutes. The plantain should begin to soften at the edges but still hold its shape.
15:00Cook the yuca and potatoes
Add 350 g of sweet fresh yuca (cassava) sold for cooking and 300 g of waxy potatoes and simmer partially covered. After 10 minutes, check the thickest chicken thigh with a food thermometer; once it reaches at least 74°C/165°F, transfer all the chicken to a clean bowl. Continue simmering the vegetables and start checking them when the yuca and potatoes have cooked for 25 minutes in this step. The yuca should look creamy and slightly translucent at the edges, the potatoes should yield easily to a knife, and no piece of yuca should remain hard or chalky. When the roots are fully tender, return the chicken to the pot, separate each thigh into two or three large serving pieces with tongs or a spoon, and simmer gently for a final 5 minutes.
25:00Finish the broth and serve
Stir in 25 g of fresh cilantro and simmer just until the broth smells fresh and herbal. Taste the broth and adjust the seasoning if needed. Remove the pot from the heat and let it stand for 5 minutes so the broth settles. Ladle chicken, corn, yuca, plantain, potatoes, and broth into wide bowls. Serve with lime wedges (optional), cooked white rice (optional), and ripe avocado (optional).
05:00
Smart Substitutions
- No sweet fresh yuca? Use peeled frozen yuca and add it with the potatoes; cook until every piece is completely tender.
- No green plantain? Add extra waxy potato or a firm green banana for a milder result.
- Prefer bone-in chicken? Use skinless thighs and drumsticks, allow extra simmering time, and verify the meat reaches at least 74°C/165°F.
- No cilantro? Use flat-leaf parsley for freshness, knowing the broth will lose some of its characteristic Colombian flavor.
Tips and Variations
- Choose sweet fresh yuca sold for cooking, peel it completely, remove the woody center, and cook it until fully tender.
- Cut the starches into generous pieces so they can simmer without disappearing into the broth.
- Divide the corn rounds and chicken evenly among the bowls before adding the remaining vegetables and broth.
What Went Wrong?
- Yuca is still hard Keep it at a gentle simmer until creamy and fully tender; do not serve hard or chalky yuca.
- Broth tastes thin Crush one tender potato piece against the side of the pot and stir it back into the broth.
- Plantain is breaking apart Lower the heat and stir less; a quiet simmer protects the large pieces.
- Chicken is done before the roots Move the chicken to a clean bowl and return it to the pot after the yuca and potatoes are fully tender.
Nutrition Estimate
- Fiber: 5 g per serving
- Sodium: 650 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
