Sancocho De Gallina (Colombian Chicken Soup)

Ingredients

• 1 1/2 quarts chicken stock
• 1 yucca root, peeled and cut into 1 inch cubes
• 2 plantains, peeled, halved, and sliced into thirds lengthwise
• 2 red potatoes, peeling optional, cut into chunks
• 3 whole skinless chicken breasts, quartered with bones left on
• 2 lemons, juice of
• 1 teaspoon cumin
• 6-8 scallions
• 1 bunch cilantro
• salt and pepper, to taste

For the Roux

• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Directions

1. 1

   In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

2. 2

   In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

3. 3

   As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

4. 4

   30 minutes prior to the end of cooking, add the cut up plaintains.

5. 5

   10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

6. 6

   Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

7. 7

   Add the roux to the soup and stir to blend well.