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%

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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.