Satoimo (Taro Root) and Chicken in Cream Sauce Recipe

Name: Satoimo (Taro Root) and Chicken in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Satoimo (taro root); 1 portion Chicken thigh; 3 slice Bacon; 100 ml Heavy cream; 50 ml Milk; 1 tsp Olive oil; 2 tbsp Grated cheese; 1 tsp Consomme soup stock granules; 1 dash Black pepper; 1 Salt and pepper

Servings: persons

1
Cut the satoimo into bite-sized pieces and cook through.
2
Cut the chicken into small bite-sized pieces and season with salt and pepper.
3
Cut the bacon into 1 cm wide strips.
4
Heat olive oil in a frying pan and saute the chicken.
5
Once browned, add the bacon and saute.
6
Lower the heat (lower medium heat) and add the heavy cream and milk.
7
Once it starts to bubble, add the consomme and grated cheese.
8
Add the cooked satoimo, mix it all together and it's done!
9
Make it into a cafe style lunch plate if you'd like.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Satoimo (taro root), 1 portion Chicken thigh, 3 slice Bacon, 100 ml Heavy cream, and more.

Yes, Satoimo (Taro Root) and Chicken in Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Satoimo (Taro Root) and Chicken in Cream Sauce

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