Chicken Soup With Yuca, Plantains And Potatoes (colombia)

There are several compelling reasons that Christians must grow spiritually. First, it glorifies God. Second, it provides evidence that their salvation is genuine. Third, it adorns and makes visible the truth of God to others. Fourth, it brings assurance of salvation. Fifth, it preserves believers from the sorrow and suffering associated with spiritual immaturity. Sixth, it protects the cause of Christ from reproach. Seventh, it produces joy in believers’ lives. Eighth, it equips them for ministry to others in the body of Christ. Finally, it enhances their witness to the lost world.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	American	Poultry, Soups	10	Servings

INGREDIENTS

3 1/2	lb	Chicken
3	qt	Water
2		Yellow onions, minced
4		Garlic cloves, minced
1/4	t	Salt, or to taste
1/8	t	Black pepper, freshly ground
3/4	lb	Yuca, peeled
2		Red-skinned potatoes, cut
		into 1/2-inch chunks
1/8	t	Ground cumin
2		Yellow plantains, cut into
		1/2-inch rounds peeled
1/3	c	Fresh lemon juice
2		Scallions, trimmed and
		minced
2	T	Finely chopped fresh
		cilantro

INSTRUCTIONS

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+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.  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@earthlink.net> on  Aug 30, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 25 Total Fat: 2.7g Cholesterol: 5.9mg Sodium: 657.9mg Potassium: 185.4mg Carbohydrates: 1.6g Fiber: <1g Sugar: <1g Protein: 4.7g