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SANCOCHO DE GALLINA (VENEZUELAN CHICKEN SOUP)

Escrito por Equipo EditorialRevisado por Walter C

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SANCOCHO DE GALLINA (VENEZUELAN CHICKEN SOUP)

SANCOCHO DE GALLINA (VENEZUELAN CHICKEN SOUP). Alimento Base: Chicken, 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...
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Tiempo de preparación 1 hora 30 minutos
Tiempo Total 1 hora 30 minutos
Raciones: 6 comensales
Plato: Chicken
Cocina: Venezuela
Ingredients Method

Ingredientes
  

  • Chicken stock 1 and 1/2 qts.
  • 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
  • Roux 2 tsp all-purpose flour and 2 tsp butter, mixed and microwaved for 30 seconds into a yellowish sludge
  • Salt and pepper

Method
 

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