Chicken Sancocho (Chicken Stew)

1 1/4 lbs. bone-in chicken thighs, skin removed
3 Tbsp. Country Crock® Spread, divided
1 lb. yucca, peeled and cut into 1-inch chunks, (about 3 cups)
1 large sweet potato, (about 12 oz.), peeled and cut into 1-inch chunks
2 large cloves garlic, finely chopped
4 cups water
1 3/4 tsp. Knorr® Chicken flavor Bouillon or Knorr® Reduced Sodium Chicken flavor Bouillon
1 large ear corn-on-the-cob, cut into 4 pieces
1/2 cup chopped fresh cilantro

Amount per serving

Calories470

Calories from Fat110

Total Fat12g

Saturated Fat3.5g

Trans Fat0g

Cholesterol110mg

Sodium600mg

Total Carbs68g

Dietary Fiber6g

Sugars7g

Protein24g

Calcium6%

Iron10%

Potassium930mg

Omega-30.3g

Omega-63.07g

Vitamin C50%

Vitamin A250%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

1 Season chicken, if desired, with salt and pepper. Melt 2 tablespoons Country Crock® Spread in 5-quart pot over medium-high heat and cook chicken, turning once, until browned, about 5 minutes.
2 Add remaining 1 tablespoon Spread to pot; melt. Stir in yucca and sweet potato and cook over medium-high heat, stirring frequently, until lightly golden, about 3 minutes. Stir in garlic; cook, stirring, until fragrant, about 30 seconds.
3 Add water and Bouillon and bring to a boil over high heat. Reduce heat and cook covered 25 minutes, stirring occasionally.
4 Stir in corn; cover and cook until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Remove chicken; cut meat from bones and return to pot. Stir in cilantro. Serve, if desired with lime wedges.

Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.

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