Directions:
- Rinse the chicken and pat dry.
- In a small bowl, mix the salt, cilantro, oregano, garlic, and olive oil. Rub the mix all over the chicken and let it marinate for 10 minutes.
- In the meantime, peel and chop the yucca and the onion. Set aside.
- Heat a large pot over medium heat. Place the chicken in the pot, place a lid on it, and let it sweat for about 7 minutes.
- Add the onion and the chicken stock. Bring the soup to a boil and then let it simmer over medium low heat until the chicken is cooked through and soft.
- Raise the heat to medium and add the yucca. Bring the pot to a gentle simmer and cook until the yucca is cooked through (approximately 10 minutes).
- Serve with white rice on the side that is added into the soup when you are about to eat it.
- NOTE: This soup keeps well frozen and only gets more flavourful with time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.25 Kcal (1864 kJ) | ||
| Calories from fat | 34.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 3% | |
| Sodium | 1500.21mg | 63% | |
| Potassium | 243.31mg | 5% | |
| Total Carbs | 75.21g | 25% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.2 Kcal (436 kJ) | ||
| Calories from fat | 8.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 6% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 3% | |
| Sodium | 351.1mg | 63% | |
| Potassium | 56.94mg | 5% | |
| Total Carbs | 17.6g | 25% | |
| Sugars | 0.99g | 17% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.53g | 13% | |
| Vitamin C | 0.5mg | 4% | |
| Calcium | 4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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