Panamanian Iguana Stew

Ingredients

• 2 pounds (900g) iguana meat or chicken, cut into pieces 2 pounds (900g) iguana meat or chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 yuca, peeled and cut into chunks 1 yuca, peeled and cut into chunks
• 2 green plantains, peeled and sliced 2 green plantains, peeled and sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.
2. 2.
   Add the iguana meat or chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, cumin, oregano, paprika, salt, and pepper. Cook for another 2 minutes.
4. 4.
   Pour in the chicken broth, coconut milk, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender.
5. 5.
   Add the yuca and plantains to the pot and continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Stir in the lime juice and adjust the seasoning if needed.
7. 7.
   Serve the Panamanian Iguana Stew hot, garnished with fresh cilantro and accompanied by rice or tortillas.

Treat your ingredients with care...

• Iguana meat — If using iguana meat, ensure it is sourced from a reputable supplier and properly cleaned before cooking.
• Yuca — Make sure to peel the yuca thoroughly, removing any tough outer skin, and cut it into evenly sized chunks for even cooking.
• Green plantains — Choose firm green plantains for this recipe, as they will hold their shape better during cooking.

Tips & Tricks

• If iguana meat is not available, chicken can be used as a substitute.
• For a spicier version, add a diced chili pepper to the stew.
• Allow the stew to simmer slowly to develop the flavors and ensure tender meat.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Panamanian Iguana Stew hot, accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Panamanian Iguana Stew in a rustic clay pot or a deep bowl. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of rice or tortillas to complete the presentation.