Puchero Yucateco (Yucatecan Chicken and Beef Vegetable Stew)
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Ingredients
- 400 g chicken thighs, bone-in
- 400 g beef shin, diced
- 300 g potatoes
- 2 carrots
- 1 courgette
- 2 sweetcorn cobs
- 1 onion
- 1200 ml beef stock
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 45 g
- Carbohydrate
- 32.3 g
- of which sugars
- 8.9 g
- Fat
- 20.1 g
- of which saturates
- 6.1 g
- Fibre
- 5.3 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef shin and chicken thighs in a large pan, then add the onion and fry for 5 minutes.
- 2
Pour in the beef stock, cover and simmer for 1 hour until the beef is nearly tender.
- 3
Add the potatoes and carrots and simmer for 15 minutes.
- 4
Add the courgette and sweetcorn cobs, halved, and simmer for a further 10 minutes until the chicken and beef are both cooked through with no pink remaining.
- 5
Ladle into deep bowls with plenty of the vegetables and broth.
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