Ingredients:

• 1 ^1/2 quarts chicken stock
• 1 yucca, peeled and cut into 1-inch cubes
• 2 plantains, peeled, halved, and sliced into thirds longitudinally
• 2 red potatoes, cut into chunks
• 3 whole chicken breasts, skinned and quartered with bones left on
• Juice of 2 lemons
• 1 teaspoon cumin
• 1 bunch scallions
• 1 bunch cilantro
• Salt and pepper, to taste

Roux:

• 2 tablespoons all-purpose flour
• 2 tablespoons butter, slightly melted
• Salt and pepper

Method:

• Simmer 1 cup chicken stock, scallions, cilantro, and cumin for a few minutes. Let cool. Process until becomes a smooth paste. Set aside.
• In large saucepan, simmer remaining chicken stock and chicken breasts. As the chicken simmers, add yucca and potatoes. Skim off any froth. After a half hour, add plantains. After 50 minutes, add cilantro paste and lemon juice. Cook for another 10 minutes.
• Mix roux ingredients and add to the soup, stirring to mix well. Test potatoes and yucca for tenderness and chicken for doneness. Add salt and pepper to taste.
• If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain. Add salt and pepper to taste.