Sancocho De Gallina Colombian Chicken Soup

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This colombian recipe for chicken soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!!

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Steps

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In one cup of the chicken stock , simmer the scallions , cilantro , and cumin for 5 minutes.

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Set it aside until it is cool , then process in a blender or food processor until you have a smooth , green-colored puree to be added to the final soup.

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

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Skim off the scum that results and discard.

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The chicken will take about 1 hour to cook.

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As the chicken is simmering , add the cut up , peeled yucca , and the cut up potatoes.

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Continue to skim off the scum after the yucca and potatoes are added.

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30 minutes prior to the end of cooking , add the cut up plaintains.

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10 minutes before completion of the cooking phase , add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

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Combine the flour and the butter for the roux and microwave for 30 seconds.

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The result should be a yellowish sludge.

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Add the roux to the soup and stir to blend well.

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Ingredients

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chicken stock, yucca root, plantains, red potatoes, whole skinless chicken breasts, lemons, juice of, cumin, scallions, cilantro, salt and pepper, all-purpose flour, butter