Chicken Stew with Tamarillo and Herbs, Yuca Cakes, and Warm Corn Salad

Name: Chicken Stew with Tamarillo and Herbs, Yuca Cakes, and Warm Corn Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 3 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 1/2 cups tomato; 2 medium tamarillos; 1 1/2 cups chicken broth; 1/2 cup fresh cilantro; 1 tbsp fresh oregano; 1 lb 5 oz peeled yuca; 1 1/2 tbsp butter; 3 oz fresh cheese; 1 1/2 cups corn kernels; 1/2 cup red onion; 2 tbsp lime juice

An original Latin American dish featuring browned chicken simmered in a light tamarillo, tomato, and fresh herb sauce, served with crispy yuca cakes and a warm salad of corn, red onion, and cilantro. It is savory, bright, and comforting.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
45 ml vegetable oil (divided)
150 g white onion (chopped diced small)
12 g garlic (chopped)
300 g tomato (chopped)
240 g tamarillos (pelados and chopped)
360 ml chicken broth
20 g fresh cilantro (chopped, divided)
4 g fresh oregano (chopped)
600 g peeled yuca (en trozos)
20 g butter
80 g fresh cheese (desmoronado)
250 g corn kernels (fresh or congelado)
80 g red onion (en pluma fina)
30 ml lime juice (freshly squeezed)

Nutrition facts

per serving

595 kcal

Calories

34 g

Protein

39 g

Carbs

33 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the yuca in a pot with enough water to cover and 2 g (1/4 tsp) salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain, remove the fibrous core if present, and mash with the butter, 2 g (1/4 tsp) salt, and fresh cheese until you have a rustic dough. Shape into 8 medium cakes.
3
3. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or braiser over medium-high heat. Brown the chicken for 3 to 4 minutes per side until nicely colored. Remove and set aside.
4
4. In the same skillet, add the remaining 1 tbsp (15 ml) oil if needed. Cook the white onion for 3 minutes, add the garlic, and cook for 30 seconds. Stir in the tomato and tamarillos and cook for 5 minutes, lightly crushing them to create a juicy base.
5
5. Pour in the chicken broth, add half of the cilantro and the fresh oregano, stir well, and return the chicken to the skillet. Once it reaches a gentle boil, reduce the heat, partially cover, and cook for 20 to 25 minutes until the chicken is tender and the sauce is slightly thickened.
6
6. Meanwhile, heat a nonstick skillet over medium heat with a little of the chicken oil or a few extra drops. Brown the yuca cakes for 3 to 4 minutes per side until crisp and golden. If you prefer to finish them in the oven, bake them at 220 °C / 425 °F for 12 to 15 minutes, turning halfway through.
7
7. For the warm salad, place the corn in a skillet over medium-high heat and cook for 4 to 5 minutes until glossy and lightly toasted. Transfer to a bowl and toss with the red onion, lime juice, and the remaining cilantro.
8
8. Taste the chicken stew and adjust the salt if needed. Serve the chicken with plenty of tamarillo sauce, alongside the yuca cakes and the warm corn salad.
9
9. If you want a thicker sauce, simmer the stew uncovered for 2 to 3 more minutes before serving.

Chef tips

To peel tamarillos easily, score the skin lightly and dip them in hot water for 30 seconds. The yuca should be very tender so the cakes do not crack while browning.

Substitutions

You can substitute the fresh cheese with a mild crumbly Latin-style cheese. If tamarillos are unavailable, use extra tomato plus a little seedless passion fruit pulp for fruity acidity, though the final flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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