Light Dominican sancocho with chicken, cassava and corn

Ingredients

For 1 serving

• Skinless chicken thighs130 g
• Cassava100 g
• Plantain70 g
• Corn on the cob1
• Pumpkin100 g
• Onion50 g
• Garlic1 clove
• Cilantro8 g
• Dried oregano1 pinch
• Lime juice10 ml
• Extra virgin olive oil5 g
• Saltto taste

Method

1. Cut the chicken into pieces and chop the onion and garlic. Heat the oil in a large pan over medium-high heat and brown the chicken with the onion, garlic and oregano for 5 minutes, until golden.
2. Pour in about four glasses of water, add a pinch of salt, bring to the boil and cook over medium-low heat for 20 minutes.
3. Meanwhile peel the cassava and remove the woody core, peel the plantain and squash, and cut everything into roughly 3 cm pieces; cut the corn cob into rounds.
4. Add the cassava, plantain, corn and squash and cook for another 25 minutes, stirring now and then, until the roots are tender and the squash breaks down, thickening the soup; adjust the salt.
5. Serve with torn coriander and the lime juice.