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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro, garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. | 2. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender. | 3. 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. | 4. 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 clove	4		crushed	2420.8055	0.0	538.5612	13.6
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		peeled	-	-	-	-
cassava	4		cut	1318.4	313.6144	11.2064	2.3072
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		chopped	40.2099	8.6898	1.9658	0.4468

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