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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a 12 quart pot a little more than halfway and bring water to a boil. | 2. Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper. | 3. Squeeze the juice of 4 orange slices into the pot. | 4. Allow the chicken to cook for one hour, stirring occasionally. | 5. After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes. | 6. Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup. | 7. Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	7	quarts		-	-	-	-
chicken	1		cut	-	-	-	-
chicken bouillon cube	8			-	-	-	-
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
mint leaf	1/2	cup	chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
garlic clove	5		chopped	-	-	-	-
seville orange	2		cut seeded	-	-	-	-
red potato	5		quartered	-	-	-	-
yucca root	5	stalks		-	-	-	-
corn	4		cut	2423.6	493.0864	62.5488	31.4736
plantain	3		peeled quartered	655.14	171.2493	6.981	1.9869
tomato	2		cut	80.4198	17.3796	3.9316	0.8936

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