Chicken and Yuca Stew with Plantains

By · Reviewed by AislePrompt Editorial · ·

A deeply flavorful Puerto Rican stew featuring tender chicken, starchy yuca, and sweet plantains simmered in a rich broth with aromatic vegetables. This puerto rican-inspired soups ready in about 80 minutes pairs (bone-in, skin-on) chicken thighs, (peeled, cubed) yuca, (peeled, cubed) green plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 30 min Cook: 50 min Serves 6 Puerto Rican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp oil in a large pot over medium-high heat. Add chicken and cook 5 minutes per side until golden. Remove and set aside.
  3. Step 3: Add diced onion and garlic to the pot, cooking for 3 minutes until softened. Stir in diced tomatoes and bell pepper, then cook 5 minutes.
  4. Step 4: Add cubed yuca and plantains, followed by 4 cups chicken broth and 1/2 tsp cumin. Bring to a boil, then reduce heat to low.
  5. Step 5: Return chicken to the pot, cover, and simmer for 30 minutes. Uncover and simmer 20 more minutes until vegetables are tender.
  6. Step 6: Stir in 1/4 cup chopped cilantro and adjust salt and pepper to taste. Remove chicken, slice, and serve over stew.

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Frequently asked questions

How long does Chicken and Yuca Stew with Plantains take to make?

Total time is about 80 minutes (30 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Yuca Stew with Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled, cubed) yuca from drying out.

Can I substitute ingredients in Chicken and Yuca Stew with Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Yuca Stew with Plantains for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Yuca Stew with Plantains?

Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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