Sancocho de Gallina

Description

Chicken Soup

Sancocho de Gallina

Ingredients

• chicken stock (1½ quarts)
• 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.
• 2 lemons, juiced
• 1 tsp cumin
• 1 bunch scallions
• 1 bunch cilantro

Directions

Sancocho de Gallina

1. In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes.
2. In the remaining 1¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts.
3. As the chicken starts to simmer, add cut-up, peeled yucca, and cut-up potatoes.
4. You may continue to skim off scum after the yucca and potatoes are in the soup.
5. About a half hour from completion time, add cut-up plaintains.
6. 10 minutes before completion time, add the processed scallions-cilantro-cumin, and the juice from 2 lemons.
7. Add roux to "bind" the soup, stirring to mix it well.
8. Make sure the potatoes and yucca are cooked to softness, and examine a piece of chicken to check for doneness.
9. Add salt and pepper to taste.