Recipe Index

Ingredients

• 2 tbsp oil
• 1 large onion, chopped
• 4 tomatoes, chopped
• 1 green chilli, halved
• (8 cups) chicken stock
• 2 chicken bouillon cubes
• 2 sachets achiote (annatto) seasoning
• 2 spice sachets (such as a mixed sazón seasoning)
• 17¾ oz potatoes, peeled and cut into large chunks
• 17¾ oz carrots, cut into thick slices
• 17¾ oz sweet potatoes, peeled and cut into large chunks
• 15¾ oz cassava (yuca), peeled and cut into chunks, woody core removed
• 3 corn cobs, each cut into 3 pieces
• 2 green bananas, peeled and cut into chunks
• 1 ripe plantain (ripe banana), peeled and cut into chunks
• 1 sprig cilantro, tied in a bunch
• Fine salt, to taste

Method

1. Heat the oil in a very large pot over medium heat. Cook the onion and tomatoes for 5 to 6 minutes until softened into a rough sauce.
2. Pour in the chicken stock and add the bouillon cubes, achiote, spice sachets, green chilli, and cilantro sprig. Bring to a boil.
3. Add the cassava and corn and simmer for 10 minutes, as they take the longest.
4. Add the potatoes, sweet potatoes, and carrots and simmer for 12 to 15 minutes.
5. Add the green bananas and ripe plantain and simmer for a final 8 to 10 minutes, until every vegetable is tender when pierced.
6. Remove the cilantro sprig, chilli, and any sachet remnants. Season with salt to taste and rest for 5 minutes.
7. Serve in deep bowls, making sure each serving gets a piece of corn and a share of each vegetable, with plenty of broth.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data