Products Used in this Recipe

Chicken Stew With Yuca

4 Servings
Total Time 1 hour 10 minutes


  • 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


  • 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.

More Inspiration

Our latest recipes

Connect with Us!

Reach out to us and we'll get right back to you!

This field is for validation purposes and should be left unchanged.

Request a Sample

Add Authenticity & Appeal To Your Menu

Here at MIC Food® we provide a variety of tropical fruits and vegetables that come peeled, cut, frozen, ready-to-heat and serve, saving you hours of prep time so you can focus on what matters the most: making every meal memorable.⁠

100% Natural

No added preservatives

Long Shelf Life

Frozen, Ready-to-Heat and serve

100% Yield

No food waste

Year-Round Availability

No seasonal sourcing issues