Braised Chicken with Potatoes, Cassava and Corn
A hearty one-pot meal featuring golden chicken thighs slowly braised in a rich broth with tender potatoes, creamy cassava, and sweet corn. Everything comes together in one pot with minimal effort, making it the perfect weeknight dinner for the whole family. Comforting, satisfying, and ready in under an hour.
🛒 Ingredients
4 servings
- 1 tablespoon vegetable oil
- 500 g chicken thighs and drumsticks
- 2 roasted chicken bouillon cubes
- 1 cup (250 ml) boiling water
- 1 large potato, cut into cubes
- 200 g cassava, peeled and cut into cubes
- 1 can (285 g) sweet corn kernels, drained
- ½ cup fresh flat-leaf parsley, chopped
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Directions
- 1
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides for 6 to 8 minutes until nicely golden brown.
- 2
Dissolve the bouillon cubes in the boiling water and pour the broth over the chicken. Cover and simmer over low heat for 15 minutes.
- 3
Add the potato and cassava cubes to the pot. Cover again and cook for another 15 minutes, or until the vegetables are completely tender when pierced with a fork.
- 4
Stir in the drained sweet corn and cook for a final 5 minutes over low heat until warmed through and all the flavors meld together.
- 5
Add the chopped parsley, stir gently, and adjust seasoning to taste. Serve immediately in deep bowls.
💡 Chef's Tip
Cassava (also called yuca) is available at most Latin or international grocery stores — frozen cassava works just as well here. For extra depth of flavor, season the chicken with garlic powder and smoked paprika before searing.
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Same category — Poultry
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