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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
1 tsp cumin
1 bunch scallions
1 bunch cilantro
roux
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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