Sancocho de Gallina

Ingredients

 * Chicken Stock (1 and 1/2 qts.)
 * 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.
 * 2 Lemons, juice
 * 1 t Cumin
 * 1 bunch Scallions
 * 1 bunch Cilantro

Directions

 * In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes.
 * In the remaining 1 and ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts.
 * 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.
 * 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.
 * Add salt and pepper to taste.