2 large tomatoes, cored, peeled, seeded and chopped
3 bay leaves
1 tablespoon fresh thyme leaves, finely chopped
2 pounds chicken thighs, skin and excess fat removed
2 pounds beef flanken ribs (also called cross-cut ribs)
2 green plantains, peeled and cut into 2-in. long pieces
2 ripe plantains, peeled and cut into 2-in. long pieces
1 large bunch(es) cilantro, stems tied together with kitchen string
14 cups chicken broth, homemade or canned low-sodium borth
1 1/2 pounds small red or white potatoes, peeled
3 cups pumpkin or butternut squash, diced
10 (2-in long) pieces frozen yuca
4 ears corn, husked and quartered
cooked white rice, for serving
1 medium avocado, halved, seeded, peeled and sliced for serving
arepas, for serving, toasted
Aji, for serving
How to Make It
Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.
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