Products Used in this Recipe

Chicken Stew With Yuca

4 Servings
Total Time 1 hour 10 minutes

Ingredients

  • ¼ cup vegetable oil
  • 12 each chicken drums
  • 2 tablespoons garlic minced
  • 2 tablespoons Moroccan spice Chef Kenny’s Spice Blends or curry powder
  • ½ cup Spanish onion large dice
  • 12 each baby carrots
  • ½ cup celery root large dice
  • 4 each curry leaves or bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 1- liter chicken stock
  • 2 cups coconut milk
  • ¼ cup lime juice fresh
  • ¼ cup raisins
  • 2 tablespoons cilantro chopped
  • 2 cups TIO JORGE peeled yuca cut into 1” chunks
  • Kosher salt and pepper to taste

Preparation

  • Heat large pot on medium high heat.
  • Add vegetable oil.
  • Now add chicken drums and season with Moroccan spices.
  • Brown on all sides.
  • Remove chicken and add onions, carrots, and celery root.
  • Cook until caramelized.
  • Reduce heat to medium setting.
  • Add chicken drums back into pot.
  • Add garlic, curry leaves, raisins, and cilantro.
  • Deglaze with chicken stock, lime juice and coconut milk.
  • Bring to a boil and reduce to a simmer.
  • Cook for 40 minutes slow.
  • Add yuca and cook for an additional 20 minutes or until chicken drums and yuca aretender.
  • Season to taste with salt and black pepper.

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