How to make it

  • In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
  • In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Add the chicken and simmer for another 20 minutes.
  • Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
  • In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    Thehonesttruthnyc ate it and said...
    My father was from Cali- I have this every time I go to Colombia. I made your recipe and it's great! Many thumbs up. One thing though-- FORGET the peppers and habanero! Definitely not authentic ingredients- Colombian dishes are not spicy and the recipe is much better without! Also, add some white rice to the soup and some fresh avocado on the top to make it extra delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes