Chicken and Yuca Stew with Plantains

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 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 soup recipe, ready in about 80 minutes, pairs chicken thighs, yuca, 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

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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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