6 Serves
99 Mins
Clean and cut the chicken into pieces, then season with salt and pepper.
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NicaraguanVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the vegetable oil in a large stock pot over medium heat.
Add the chicken to the stock pot and brown it on all sides.
Add chopped onion and garlic to the pot, sautéing until fragrant.
Pour in water to cover the ingredients, add the yams, and simmer until the chicken is tender and the yams are soft.
Stir in the culantro and oregano, adjust seasoning with salt and pepper, and serve hot.
25
g17
g20
g
American31
g108
g10
g
Spanish