Instructions: 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+1/2 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 1/2-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.

NOTES : Sancocho de gallina starts out as an ordinary chicken soup with onion and garlic but halfway through the cooking time in goes a marvelous medley of vegetables: nutty yuca (yucca, cassava), mellow red-skinned potatoes, and slightly tart yellow plantains.

The broth is subtly seasoned with cumin and lemon and cilantro.

There are many variations of this soup.

This recipe is
Colombian-American.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.