| Ingredient |
Amount |
Calories |
| Carrots, raw |
61g |
25kcal |
| Onions |
40g |
16kcal |
| Potatoes, raw, flesh and skin |
213g |
164kcal |
| Tomatoes |
45g |
8kcal |
| Bouillon/Chicken broth |
480g |
1282kcal |
| Garlic |
3g |
4kcal |
| Olive oil |
13.5g |
119kcal |
| Oregano dried |
0.9g |
2kcal |
| Cumin, ground |
1g |
4kcal |
| Chicken, broilers or fryers, thigh, meat and skin, raw |
113.5g |
251kcal |
| Cassava, raw |
51.5g |
82kcal |
| Plantains, green, raw |
31.25g |
48kcal |
| Corn, sweet, yellow, frozen, kernels, cut off cob, boiled, drained, with salt |
82g |
65kcal |
Recipe Instructions:
Ingredients:
1/4 lb chicken thighs, cut into pieces
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
1/2 cup frozen corn kernels
1/4 cup diced onion
1 garlic clove, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon olive oil
2 cups chicken broth or water
Instructions:
Heat olive oil in a small pot over medium heat.
Add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
Add chicken pieces and brown on all sides.
Stir in diced potato, carrot, and frozen corn kernels.
Add ground cumin, salt, and pepper. Cook for 1-2 minutes.
Pour in chicken broth or water. Bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until chicken and vegetables are tender.
Serve hot.
