👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat a tablespoon of oil (optional, if chicken is fatty) over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

   ⏱️ 8-10 minutes
2. 2

   Add chopped onion and green bell pepper to the pot and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add minced garlic and cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the tomato paste, cumin, and oregano. Cook for 1-2 minutes, stirring constantly.

   ⏱️ 2 minutes
5. 5

   Return the chicken to the pot. Add the chicken broth, yuca, corn, plantains, malanga, bay leaf, salt, and pepper. Bring to a boil.

   💡 プロのコツ: Ensure all ingredients are submerged in the broth.
6. 6

   Reduce heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the chicken is tender and the root vegetables are cooked through and soft. Stir occasionally.

   ⏱️ 1 hour 15 minutes

   💡 プロのコツ: The broth will thicken as the starches from the vegetables release.
7. 7

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: The stew should be thick and hearty.
8. 8

   Serve hot, garnished with fresh cilantro or parsley.

   💡 プロのコツ: Traditionally served with a side of white rice.