Entree: Colombia – Pacific Coast – Sancocho de Gallina (Hearty Colombian chicken stew with root vegetables, plantains, corn, and coconut milk)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 whole hen, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 3 garlic cloves, minced, about 9 g
- 1 red bell pepper, seeded and chopped, about 6 oz (170 g)
- 8 cups (1.9 L) chicken broth or water
- 2 green plantains, peeled and cut into 1½ in (4 cm) chunks, about 1 lb (450 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 2 in (5 cm) pieces
- 2 medium potatoes, peeled and cut into chunks, about 12 oz (340 g)
- 2 ears corn, cut into 2 in (5 cm) rounds, about 10 oz (280 g) total
- 1 cup (240 ml) coconut milk (optional, for Pacific coast style)
- 1 bunch cilantro, chopped, about 2 oz (60 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1–2 tsp (5–10 g) sea salt, to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 limes, halved, for serving

Instructions

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the hen pieces with 1 tsp salt and 1/4 tsp pepper and brown in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add the chopped onion, garlic, and red bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the cumin and oregano and cook 30 seconds until fragrant.
3. Return the browned hen to the pot and add the chicken broth or water. Bring to a gentle boil, skimming any foam, then reduce to a simmer. Partially cover and simmer 30 minutes.
4. Add the yuca and plantain chunks and simmer 15 minutes. Add the potatoes and corn rounds and continue to simmer until all vegetables and chicken are tender, about 20–25 more minutes.
5. If using, stir in the coconut milk and simmer 5 minutes more to meld flavors. Taste and adjust salt and pepper.
6. Remove from heat, stir in chopped cilantro, and serve hot with lime halves for squeezing over each bowl.