Recipe courtesy of Ceviche's


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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces

1 tablespoon garlic powder 

1 tablespoon dried oregano 

Kosher salt and freshly ground black pepper

1 ear corn, cut into 1-inch pieces

1 carrot, diced

1/4 cup diced green plantain 

1/4 cup diced sweet potato

6 cups chicken broth

1 cup culantro base (found in Latin grocery stores) 

1/2 cup chopped fresh cilantro

4 green onions, sliced 

1/2 cup diced boiled yucca

Coconut rice, for serving


  1. Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
  2. Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
  3. Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
  4. Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
  5. Serve with a side of coconut rice.
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