Chicken soup with yuca, plantains and potatoes (colombia)

10 Servings

Ingredients

Quantity Ingredient
3½ pounds Chicken
3 quarts Water
2 smalls Yellow onions; minced
4 mediums Garlic cloves; minced
¼ teaspoon Salt; or to taste
⅛ teaspoon Black pepper; freshly ground
¾ pounds Yuca; peeled
2 mediums Red-skinned potatoes; cut into 1/2-inch chunks
⅛ teaspoon Ground cumin
2 Yellow plantains; cut into 1/2-inch rounds, peeled
⅓ cup Fresh lemon juice
2 mediums Scallions; trimmed and minced
2 tablespoons Finely chopped fresh cilantro

Directions

LATIN AMERICAN COOKING ACROSS THE USA by Novas and Silva Rinse the chicken under cold running water. Put the chicken, water, half of the minced onions, 2 cloves garlic, and the salt and pepper in a large stockpot. Bring to a boil, covered, over medium-high heat, then reduce the heat and simmer the chicken, covered, for 1+½ hours.

Remove the chicken from the stock to a large plate. Bone the chicken breasts and cut into bite-size chunks. Return the chunks of chicken breast to the pot. Reserve the rest of the chicken meat for another use.

Cut the pieces of yuca in half lengthwise, cut away the fibrous core in the center of each piece with a paring knife, then cut the yuca into ½-inch chunks. Add the yuca, potatoes, the remaining onions and 2 cloves garlic, and the cumin to the stock. Bring to a boil, covered, then reduce the heat and simmer, covered, for 20 minutes.

Add the plantains and lemon juice to the soup, and continue simmering until the plantains are tender, about 20 minutes. Remove the soup from the heat, and stir in the scallions and cilantro. Taste and adjust the seasoning, and serve at once.

Serves 8 to 10 as a first course and 4 to 5 as a main entree.

Source: Latin American Cooking Acorss The U.S.A. By Himilce Novas And Rosemary Silva. (1997: Knopf)

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Aug 30, 1998, converted by MM_Buster v2.0l.

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