Instructions: In a large stockpot, combine chicken, one clove garlic, a large pinch of salt, and a pinch of pepper. Cover with 12 cups water. Bring to a boil. Reduce to a simmer and cook, skimming occasionally, until chicken is cooked through, about 10 minutes. Remove chicken and let stand until cool enough to handle. Strain poaching liquid through a fine sieve; set aside. When chicken is cool, tear into bite-sized pieces; set aside.

In a large stockpot, heat oil over medium heat. Add remaining 3 cloves garlic, and cook for 2 minutes. Stir in paprika, a pinch of salt, and a pinch of pepper. Cook, stirring, for 1 minute. Add onion and tomatoes, and cook 2 minutes more. Add yucca and cook, stirring occasionally, for 5 minutes. Add stock and poaching liquid. Bring to a boil. Cover and reduce to a simmer. Cook, stirring occasionally, for 25 minutes.

Add reserved chicken, the parsley, a pinch of salt, a pinch of pepper, the coriander, cumin, and scallions. Simmer, stirring occasionally, until the chicken has fallen apart and the yucca is soft and partially dissolved, 1 to 1 1/2 hours more. Taste and adjust for seasoning.

This recipe yields 10 servings.

Comments: Yucca root is also known as cassava. Tough and brown on the exterior, the yucca has a crisp flavorful flesh that can be deep fried, used fresh in salads, or as the main ingredient in this delicious soup.

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