1 whole chicken
1 large onion, chopped
1 cup of tomatoes, peeled and finely chopped
2 Tablespoons butter
3 cloves of garlic, crushed
10 cups of chicken broth
2 ears of corn, cut in several 3 inch long pieces
8 potatoes (preferably Yukon Gold)
2 plantains, green – not ripe, cut into pieces
2 plantains, ripe, cut into pieces
2 yuccas, peeled and cut into pieces
salt, pepper and cumin to taste
cilantro – cut in small pieces (optional)
In a 8 quart pan, cook onions and tomatoes in melted butter.
Put chicken and broth in the pan. Then, add the corn on the cob and the unripe plantain pieces.
Cover and cook on Medium High for about an hour.
Take out the corn on the cob and add the yucca, ripe plantains, and potatoes. Also add the spices to taste. Cover and cook until the chicken is fully cooked. Check broth level throughout the cooking process. It may be necessary to add more broth.
When the chicken is cooked and soft, return the corn to the soup.
Check the soup for flavor. Add spices as needed.
Serve soup with a sprinkle of cilantro on top.
See a picture of Sancocho de Gallina at the following link.