About this recipe:A delicious and traditional dish from Colombia, which consists of stewing chicken with plantain and cassava root and serving it with a fresh tomato and onion sauce.
2.5 litres water
1 tablespoon salt
4 tablespoons chopped fresh coriander
4 cloves garlic, crushed
6 chicken leg quarters
2 plantains, peeled and cut into 6 pieces
1 large onion, chopped
900g potatoes, peeled
1.8kg fresh cassava roots, cut into 6 pieces
2 tablespoons cooking oil
4 large onions, peeled and thinly sliced
1 teaspoon ground cumin or to taste
1/2 teaspoon paprika or to taste
1 teaspoon salt or to taste
450g tomatoes, chopped
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Method Prep:20min › Cook:40min › Ready in:1hr
Place the water into a large saucepan and add 1 tablespoon salt, chopped coriander, garlic, chicken legs, plantains and 1 onion. Bring to the boil; cook for about 20 minutes. Add the potatoes and cassava to the pan and continue to cook for another 20 minutes or until potatoes are tender.
While the chicken and vegetables are cooking, heat the oil in a large frying pan over medium heat. Fry the onions in the hot oil; season with cumin, paprika and salt. When the onions are limp, stir in the tomatoes and remove from heat.
Spoon the chicken stew into bowls, serve topped with the tomato onion sauce.
Plaintain and cassava can be found in some Indian/South Asian or Carribean speciality stores.