Ingredients for servings:

yuca

2 pounds

Peeled yuca*, fresh or frozen

cup water

6 cups

Water

salt

2 tablespoons

Salt

chicken cubes

2

Chicken bouillon cubes

aceite oliva

4 tablespoons

Oil (guiso)

onion

11⁄2 cups

Thinly sliced onion (guiso)

tomatoes

1 cup

Thinly sliced tomato (guiso)

ajo

1 tablespoon

Mashed garlic (guiso)

cilantro

1 tablespoon

Minced cilantro (guiso)

azafran

1 teaspoon

Color* or saffron powder (guiso)

pepper

1⁄2 teaspoon

Pepper (guiso)

caldo

3⁄4 cup

Chicken stock (guiso)

  1. 2 pounds peeled yuca*, fresh or frozen

  2. 6 cups water

  3. 2 tablespoons salt

  4. 2 chicken bouillon cubes

Guiso

  1. 4 tablespoons oil

  2. 11⁄2 cups thinly sliced onion

  3. 1 cup thinly sliced tomato

  4. 1 tablespoon mashed garlic

  5. 1 tablespoon minced cilantro

  6. 1 teaspoon color* or saffron powder

  7. 1⁄2 teaspoon pepper

  8. 3⁄4 cup chicken stock


Instructions:

  1. If using fresh yuca*, quarter it lengthwise. Cut each piece of yuca lengthwise again and then cut into 2-inch chunks.

    stewed yuca cassava
  2. Place the yuca* in a medium pot with 6 cups of water, salt and 1 bouillon cube. Cover, bring to a boil and cook until fork tender, about 30 to 35 minutes. Prick with a knife and it should go all the way in very easily; it will look almost undone on the edges. Set aside.

  3. In a large sauté pan over medium heat, place the oil, onion, tomato, garlic, cilantro, the other bouillon cube, color and pepper; cook for 12 minutes. Add the chicken stock, cook for 5 minutes more.

  4. Drain the yuca* and add it to the guiso pan; gently mix it all together. Cover and cook over low heat for 5 minutes.

    stewed yuca cassava1
  5. Serve.







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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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