Entree: El Salvador – Central Culinary Region – Sopa de Gallina India (Traditional Salvadoran hen soup of free-range chicken simmered with vegetables and served with rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 whole hen, cut into pieces, approx. 3 lb (1.4 kg)
- 12 cups (2.8 L) water
- 2 tsp (10 ml) sea salt, plus more to taste
- 1 tsp (5 ml) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, halved (about 10 oz / 280 g)
- 3 garlic cloves, peeled and smashed
- 2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 1 cup (150 g) yuca (cassava), peeled and cut into chunks
- 2 ears corn, each cut into 3 pieces
- 1 medium chayote, peeled and quartered (about 8 oz / 225 g)
- 2 medium tomatoes, quartered (about 10 oz / 280 g)
- 1/2 small cabbage, cored and cut into large wedges
- 1/2 cup (90 g) long-grain white rice, rinsed (if serving with rice cooked separately)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Rinse the hen pieces and place them in a large stockpot with 12 cups (2.8 L) cold water. Bring to a gentle boil over medium-high heat, skimming any foam that rises to the surface. Reduce heat to maintain a gentle simmer.
2. Add 1 tsp (5 ml) salt, whole halved onions, smashed garlic, and tomatoes to the pot. Simmer gently, partially covered, for 45–60 minutes until the hen is tender and the broth is flavorful. Continue skimming as needed.
3. Remove the hen pieces to a cutting board. Strain the broth through a fine sieve into a clean pot, discarding solids. Pick the meat from the hen, discarding skin and bones, and reserve the meat in bite-sized pieces (set aside some larger pieces if desired for presentation).
4. Return the strained broth and the picked hen meat to the pot and bring to a gentle simmer. Add the carrots, potatoes, yuca, and corn pieces. Simmer 10 minutes.
5. Add the chayote and cabbage wedges, cumin, oregano, and remaining salt and pepper. Continue to simmer until all vegetables are tender, about 10–15 more minutes. Adjust seasoning to taste.
6. If serving with rice, cook 1/2 cup (90 g) rinsed long-grain white rice separately according to package directions and serve alongside or in bowls with the soup.
7. Ladle soup into bowls, ensuring each portion has broth, vegetables, and chicken pieces. Garnish with chopped cilantro and serve with lime wedges for squeezing over the soup.