Ingredients: 

chicken stock (1 and 1/2 qts.)
yucca, peeled and cut into 1" cubes
2 plantains, peeled, halved, and sliced into thirds
2 red potatoes, peeling optional, cut into chunks
3 whole chicken breast, skinned and quartered with bones left in
juice from two lemons
cumin, 1 tsp
scallions, 1 bunch
cilantro, 1 bunch
roux (2 T. all-purpose flour and 2 T. butter; mix and microwave for 30 seconds)
salt and pepper

Preparation:

In one cup of chicken stock, simmer scallions, cilantro, and cumin for a few minutes. Set it aside till cool, then process it into a smooth, green-colored flavoring element to be added to the final soup. In the remaining 1 and 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. Particulates, which float off the chicken breasts as they start to cook, may be skimmed off with a ladle and discarded. The chicken will take about an hour to cook. As the chicken starts to simmer, add cut-up, peeled yucca and cut-up potatoes.

You may continue to skim off scum after the yucca and potatoes are in the soup. About a half hour from completion time, add cut-up plantains. Plantains are more delicate and require less cooking time that other elements of the soup. 10 minutes before completion time add the processed scallions-cilantro-cumin and the juice from 2 lemons. Add roux to "bind" the soup, stirring to mix it well. Make sure the potatoes and yucca are cooked to softness and examine a piece of chicken to check for doneness. If overcooked, the yucca, potato, and plantain disintegrate, but their rich flavors remain. Add salt and pepper to taste.

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