1 medium, chopped
6 clove(s), large, minced
1 cup(s), chopped
No-salt-added chicken stock
1½ cup(s), fresh or frozen, peeled and cut into bite-sized pieces
Uncooked red potato(es)
¾ pound(s), baby variety, halved (or quartered if large)
1 medium, green, peeled and cut into bite-sized pieces
Uncooked bone in skinless chicken thigh(s)
3 medium, each cut into 4 pieces
- Heat the oil in a Dutch oven over medium. Add the onion and garlic; cook until softened, about 5 minutes, stirring occasionally. Add the tomatoes and cumin; cook 1 minute, stirring frequently. Stir in the chicken stock, salt, yuca, potatoes, and plantain; bring to a boil over high heat. Add the chicken; cover, reduce the heat to low, and simmer until the chicken is done and the vegetables are tender, about 30 minutes.
- Remove the chicken from the pot; cool slightly. Add ½ cup cilantro and corn to the pot; cook until the corn is crisp-tender, 7 to 8 minutes. Pull the chicken meat from the bones; discard the bones. Shred the chicken and stir into the soup. Sprinkle with the remaining ¼ cup cilantro.
- Serving size: about 2 cups