• Cooking Time: 35 minutes
  • Servings: 4-6
  • Preparation Time: 15 minutes



  • 1 medium sweet potato
  • 6 cups chicken broth
  • 2 skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 2 large shallots, thinly sliced
  • 1 serrano chile, seeded and thinly sliced
  • 1 cup fresh or frozen corn kernels
  • 1 ripe plantain, halved and sliced lengthwise
  • 1 14 ounce can unsweetened coconut milk
  • 2 plum tomatoes, seeded and sliced lengthwise
  • Kosher salt
  • 1/2 cup cubed avocado, tossed in lime juice
  • 3 tablespoons chopped cilantro
  • 1 lime sliced
  • Derived from Sancocho


  • 1. Prick sweet potato a few times. Cook in a microwave on high 3 minutes, until partially cooked. Set aside to cool; peel and cut into 1/2 inch pieces.
  • 2. Meanwhile, bring broth to a boil in a large stockpot; add chicken and simmer 15 to 20 minutes, until just cooked through. Remove chicken to a cutting board. Let cool, dice, then set aside. Discard bones.
  • 3. In a small saucepan, heat oil and saute shallots and chile until soft, 3 minutes. Transfer to broth along with sweet potato, corn, and plantain; cook 10 minutes, until plantain is soft. Stir in coconut milk, tomatoes, and chicken. Season to taste. Simmer 5 minutes. Ladle into bowls and top with avocado, cilantro and a squeeze of lime.

Categories: Stew 
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