RECETAS Y COCINA

Ingredients

• 1 1/2 qt chicken stock
• 1 yucca, peeled and cut into 1"x1"x1" pieces
• 2 plantains, peeled, halved, and sliced into thirds longitudinally
• 2 red potatoes, peeling optional, cut into chunks
• 3 whole chicken breast, skinned and quartered with bones left on
• Juice from two lemons
• 1 tsp cumin
• 1 bunch scallions
• 1 bunch cilantro
• 2 tbsp all-purpose flour
• 2 tsp butter
• Salt and pepper

Preparation

Make a roux: Combine flour and butter and microwave for 30 seconds into a yellowish sludge.

In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes.

Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup.

In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts.

Particulate scum which floats off the chicken breasts as they start to cook may be skimmed off with a ladle, and discarded.

The chicken will take about an hour to cook.

As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes.

You may continue to skim off scum after the yucca and potatoes are in the soup.

About a half hour from completion time, add cut-up plantains.

Plantains are more delicate, and require less cooking time than other elements of the soup.

10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons.

Add roux to "bind" the soup, stirring to mix it well.

Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness.

If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain.

Add salt and pepper to taste.

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