jicama chicken stew


Jicama is the tuber root of a Mexican vine plant. It has a crunchy texture and a very refreshing taste.

So far, I have not seen any recipes where the jicama is cooked, so I made this one up myself. To protect the jicama from overcooking, all other ingredients were fully cooked before I added the jicama, so the cooking jicama is limited to warming it through.

Be careful with spices. Jicama has a delicate flavor that can easily be overpowered.


This is what you need for 6 servings:

  • 1 lb. jicama, peeled, cubed or grated
  • 1 lb. chicken breast meat
  • 1 lb. onion & bell pepper mix (frozen)
    or use fresh & chopped
  • 3 potatoes, peeled, diced small
  • olive oil
  • S&P
  • optional:
    • ¼ lb. prosciutto panino, sliced thin
Pic1: jicama chicken stew


Pic2: dice the jicama
Pic3: load that pot
Pic4: load some more: potatoes, jicama