Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Chicken Stock (1 and 1/2 qts.)
- 1 Yucca, peeled and cut into 1"x1"x1" pieces
- 2 Plaintains, peeled, halved, and sliced into thirds longitudinally
- 2 Red Potatoes, peeling optional, cut into chunks
- 3 whole Chicken breast, skinned and quartered with bones left on.
- 2 Lemons, juice
- 1 t Cumin
- 1 bunch Scallions
- 1 bunch Cilantro
- =
Directions
In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes.
In the remaining 1 and ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts.
As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes.
You may continue to skim off scum after the yucca and potatoes are in the soup.
About a half hour from completion time, add cut-up plaintains.
10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons.
Add roux to "bind" the soup, stirring to mix it well.
Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness.
Add salt and pepper to taste.