Brasilian Chicken chowder or "caldo de galinha"

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This Brasilian soup has, in my husband's words, "more herbs than Bob Marley and more punch than Mike Tyson"

I discovered this dish back in 2010 and have been perfecting it ever since. When we cook in Brasil, we don't always measure everything exactly. So you'll not find perfect measurements in this instructable. 

Also, the base for this dish is Cassava root or yuca, mogo, manioc, mandioca and many other names world wide... 

Cassava, when dried to a starchy pearl is called tapioca. It is also called the 'bread of the tropics" because of it grows well in drought riden areas and poor soils, making it a staple in poor countries.

If you don't have cassava, use potatoes! it will taste just as good.
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Step 1: Ingredients

Picture of Ingredients
2 split chicken breasts
1lb of frozen cassava (you can use it fresh too, just check out how to peel it
1 large onion, chopped
8 large garlic cloves, chopped
2 large tomatoes, chopped
5-10 cups of water
1-2 tablespoons of tomato paste
Olive oil or bacon fat

Herb Trinity:
8-10 springs of Scallions, cut
Half a bunch of Parsley, chopped
Half a bunch Cilantro, chopped

Garlic powder
black pepper
Chicken bullion
WUVIE2 years ago
Bravo! I admire that you took the time and effort to create a wonderful Instructable, that you put your heart into it, and it shows. Two thumbs up!
Yum. :D I love yuca - though I am sad to admit I always torture myself trying to get the woody centers out before cooking. They're so hard to cut through - I won't be doing that anymore! Thanks for showing me the way, haha.
nadialtbr (author)  jessyratfink2 years ago
Another way is if you cut the root in rounds, then cut it again length wise, the woody center will be exposed and you can pull it off easier.
That's how I was doing it before, but it still feels like it takes forever if you have a huge yuca! I still remember the first time I prepared one myself and felt like my hands were going to fall off. :P
WriterChick2 years ago
This is one of the best recipes I have encountered on this site. Thanks for sharing!
nadialtbr (author)  WriterChick2 years ago
Ohhh, thank you! let me know how it comes out when you make it.