Sancocho de Gallina

Description
Chicken Soup

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

 * 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.