Sancocho de Gallina - Chicken Soup

chicken stock (1 and 1/2 qt.)
1 yucca, peeled and cut into 1"x1"x1" pieces
2 plaintains, 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
cumin, 1 tsp
scallions, 1 bunch
cilantro, 1 bunch
roux (2 T all-purpose flour and 2 T butter, mixed and microwave for 30 seconds into a yellowish sludge)
salt and pepper

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 plaintains. Plaintains are more delicate, and require less cooking time that 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 plaintain disintegrate, but their rich flavors remain. Add salt and pepper to taste.

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