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.
