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Greatest plates · Soup
Chicken maryland and sweet potato soup with cassava
A hearty Brazilian-style soup of fall-apart chicken maryland, sweet potato and cassava in a rich golden broth. Deeply warming.
Serves 4Prep 20 minCook 45 minSoupChicken
Containsno known allergens identified
Protein 25%Carbs 36%Fat 39%
About 420 kcal a serve — 26 g protein, 38 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the chicken
GoldenHeat the olive oil in the pressure cooker on sauté and brown the chicken maryland pieces on all sides, about 6 minutes, then set aside.
In the pressure cookerBrown →
6 min
Soften the aromatics
FragrantAdd the onion, garlic and carrots to the same pot and sauté for 3 minutes until fragrant and softened.
In the pressure cookerSauté →
3 min
Pressure cook
BrothReturn the chicken, add the bones, bay leaves and enough water to cover, then pressure cook for 25 minutes and release. Lift out and discard the bones.
In the pressure cookerPressure cook →
25 min
Add the roots
TenderStir in the sweet potato and cassava, then simmer on sauté for 15 minutes until both are tender and the broth thickens slightly.
In the pressure cookerSimmer →
15 min
Shred the chicken
Pull apartLift out the chicken, pull the meat from the bones in big shreds and return it to the pot.
Finish with greens
GreensStir the spinach through until wilted, taste for salt and serve steaming hot.
In the pressure cookerWilt →
2 min
Cook's notePeel the cassava well and cut out the woody core before it goes in — it never softens.
Estimated per serve
420 kcal · 26 g protein · 38 g carbs · 18 g fatestimates, within ~10%
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