Description Edit

Chicken Soup


Sancocho de Gallina

Ingredients Edit

Directions Edit


Sancocho de Gallina

  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.
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