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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender. | 2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat. | 3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2 1/2	quarts		-	-	-	-
salt	1	tablespoon		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
chicken leg quarter	6			2420.8055	0.0	538.5612	13.6
plantain	2		peeled cut	436.76	114.1662	4.654	1.3246
onion	1		chopped	60.0	14.01	1.65	0.15
potato	2	pounds	peeled	698.5331	158.6668	18.5973	0.8165
cassava root	4	pounds	cut	2420.8055	0.0	538.5612	13.6
cooking oil	2	tablespoons		-	-	-	-
onion	4		peeled sliced	60.0	14.01	1.65	0.15
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1/2	teaspoon	mild	3.2430000000000003	0.6209	0.1626	0.1482
salt	1	teaspoon		-	-	-	-
tomato	1	pound	chopped	81.6467	17.6448	3.9916	0.9072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.