Cassava Chicken Stew with Yuca Paste Thickener

A rich and comforting Puerto Rican stew made with tender chicken, soft cassava chunks, and a silky, natural yuca paste that thickens the sauce and adds depth of flavor. Perfect for fans of traditional island cooking!

🛒 Ingredients:

For the Stew:

1½–2 lbs chicken (thighs or drumsticks)

2 tbsp oil

2–3 cups yuca (cassava), peeled and chunked (fresh or frozen)

1/2 cup tomato sauce

2 tbsp Picante y Sabor Dry Sofrito or Recaito

1 onion, chopped

1 bell pepper, chopped

3 garlic cloves, minced

1 packet sazón

1 tsp adobo (or to taste)

1 tsp dried oregano

1 bay leaf (optional)

2 cups chicken broth or water

Optional Add-ins:

1/2 cup olives or corn 1/4 cup

chopped cilantro

1/2 tsp smoked paprika (for extra depth)

For the Yuca Paste Thickener:

1 cup yuca (either boiled and mashed, or raw and grated)

Pinch of salt Splash of broth (if needed for texture)

👩🏽‍🍳 Instructions:

1. Prepare the Chicken:

Season chicken with adobo, sazón, and oregano. In a large caldero or pot, heat oil and brown the chicken on all sides. Remove and set aside.

2. Build the Flavor Base:

In the same pot, sauté onion, pepper, garlic, and Picante y Sabor sofrito until aromatic. Add tomato sauce and cook for 2–3 minutes.

3. Simmer the Stew:

Return chicken to the pot. Add yuca chunks (save about 1 cup for the paste), bay leaf, and broth. Bring to a simmer.

4. Make the Yuca Paste:

Option A (Boiled Mash):

Boil 1 cup yuca separately until soft. Remove core and mash with a little broth until smooth.

Option B (Raw Grated):

Grate 1 cup raw yuca and squeeze out excess moisture.

Stir your yuca paste into the stew during the last 10–15 minutes of cooking. It will naturally thicken the sauce.

5. Finish & Serve:

Cook until chicken is tender and yuca is fully softened. Taste and adjust seasoning. Garnish with cilantro.

🍚 Serving Ideas:

Serve over white rice or with tostones. Pair with a tropical drink like Piña Limón Refresco or passionfruit iced tea.