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SANCOCHO DE GALLINA (CHICKEN SOUP)

Escrito por Equipo EditorialRevisado por Walter C

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SANCOCHO DE GALLINA (CHICKEN SOUP)

SANCOCHO DE GALLINA (CHICKEN SOUP) . Alimento Base: Chicken, 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...
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Tiempo de preparación 1 hora 10 minutos
Tiempo Total 1 hora 10 minutos
Raciones: 4 comensales
Plato: Chicken
Cocina: Colombia
Ingredients Method

Ingredientes
  

  • 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

Method
 

  1. Preparation
  2. Make a roux: Combine flour and butter and microwave for 30 seconds into a yellowish sludge.
  3. In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes.
  4. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup.
  5. In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts.
  6. Particulate scum which floats off the chicken breasts as they start to cook may be skimmed off with a ladle, and discarded.
  7. The chicken will take about an hour to cook.
  8. As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes.
  9. You may continue to skim off scum after the yucca and potatoes are in the soup.
  10. About a half hour from completion time, add cut-up plantains.
  11. Plantains are more delicate, and require less cooking time than other elements of the soup.
  12. 10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons.
  13. Add roux to "bind" the soup, stirring to mix it well.
  14. Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness.
  15. If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain.
  16. Add salt and pepper to taste.