Sancocho De Gallina (Colombian Chicken Soup)

Recipe by Witch Doctor
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    quarts chicken stock
  • 1
    yucca root, peeled and cut into 1 inch cubes
  • 2
    plantains, peeled, halved, and sliced into thirds lengthwise
  • 2
    red potatoes, peeling optional, cut into chunks
  • 3
    whole skinless chicken breasts, quartered with bones left on
  • 2
    lemons, juice of
  • 1
    teaspoon cumin
  • 1
    bunch cilantro
  • salt and pepper, to taste
  • For the Roux
  • 2
    tablespoons all-purpose flour
  • 2
    tablespoons butter
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DIRECTIONS

  • In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. 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.
  • In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
  • As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
  • 30 minutes prior to the end of cooking, add the cut up plaintains.
  • 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
  • Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
  • Add the roux to the soup and stir to blend well.
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