Caldo de Pollo with Plantain and Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting chicken soup featuring plantains and coconut milk, embodying Puerto Rico's tropical flavors. This Puerto Rican-inspired soup recipe, ready in about 80 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken thighs and cook for 5 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Add 1 chopped onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves to the pot. Cook for 5 minutes until vegetables are softened.
  3. Step 3: Stir in 1/2 cup chopped tomatoes and cook for 2 minutes. Add 1 peeled and 1/2-inch sliced green plantain, 1 can coconut milk, and 4 cups chicken broth. Bring to a boil.
  4. Step 4: Return chicken to pot, reduce heat to low, and simmer uncovered for 45 minutes until chicken is cooked through and plantains are tender. Season with salt and pepper.
  5. Step 5: Remove chicken, shred meat, and return to pot. Stir in 1/4 cup chopped cilantro and simmer for 5 more minutes.

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