Francisco's Yucca Soup
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
- 3 whole boneless skinless chicken breasts
- 4 garlic cloves, finely chopped
- Coarse salt and freshly ground pepper
- 12 cups water
- 2 to 3 tablespoons extra-virgin olive oil
- 4 teaspoons corante (Brazilian paprika)
- 1 large onion, thinly sliced (about 2 1/2 cups)
- 6 medium plum tomatoes, coarsely chopped (about 3 cups)
- 2 pounds yucca, peeled and cut into 1/2-inch cubes
- 4 cups Homemade Chicken Stock Homemade Chicken Stock
- 1/4 cup finely chopped fresh flat-leaf parsley
- Pinch ground coriander
- Pinch ground cumin
- 1 bunch scallions, white and light green parts, thinly sliced crosswise (about 1 cup)
In a large stockpot, combine chicken, 1 garlic clove, 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-size pieces; set aside.
In a large stockpot, heat oil over medium heat. Add remaining 3 garlic cloves, 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, parsley, a pinch of salt, a pinch of pepper, coriander, cumin, and scallions. Simmer, stirring occasionally, until chicken has fallen apart and yucca is soft and partially dissolved, 1 to 1 1/2 hours more. Taste and adjust for seasoning.