SUBMITTED BY: Nancy Josland Dalsin
4 chicken breasts, skinned and quartered
1 medium onion, cut into chunks
2 garlic cloves, quartered
1 medium yam, cut into 8 pieces
…4 cups chicken stock
6 scallions
10 sprigs fresh cilantro
2 medium potatoes, peeled and thinly sliced
2 ears corn, each cut into 4 pieces
3 tablespoons capers, drained
1 cup fat-free plain yogurt
1 avocado, peeled and sliced
How to make this recipe:
Put chicken breasts, onion garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces. Strain stock through a sieve: return strained stock to casserole.
Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes. Remove from heat: Add avacado slices and a dollop of Yogurt to each bowl and garnish with chopped cilantro.
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