Entree: El Salvador – Northern Culinary Region – Sopa de Gallina India (Rustic Salvadoran hen soup with root vegetables, corn, and bright herbs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 stewing hen, cut into pieces, approx. 3.5 lb (1.6 kg)
- 12 cups (2.8 L) water or unsalted chicken stock
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, quartered, approx. 10 oz (280 g)
- 3 cloves garlic, crushed, approx. 9 g
- 2 ears fresh corn, cut into 3–4 segments each
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5 cm) chunks
- 1 green plantain, peeled and cut into 1-inch (2.5 cm) pieces, approx. 8 oz (225 g)
- 2 medium carrots, cut into chunks, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cut into chunks, approx. 10 oz (280 g)
- 2 cups (150 g) cabbage, coarsely shredded
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice (optional, for serving)
- Lime wedges and extra chopped cilantro, for garnish

Instructions

1. Rinse hen pieces and place in a large soup pot with the water or stock. Bring to a boil, skimming any foam, then reduce to a gentle simmer.
2. Add half the onion, 1 clove garlic, bay leaf, and 1 tsp (1 g) salt to the pot. Simmer, partially covered, 45–60 minutes until the hen is tender and the broth is flavorful.
3. Remove the hen pieces and set aside to cool slightly. Strain the broth into a clean pot, discarding aromatics, and return the strained broth to heat.
4. While the broth simmers, remove meat from the bones and shred or chop into bite-sized pieces, discarding skin and excess fat.
5. In a separate sauté pan, warm the oil and lightly sauté the remaining onion and garlic 2–3 minutes until fragrant. Add back to the broth.
6. Add corn segments, yuca, plantain, and carrots to the simmering broth first; cook 15–20 minutes until they begin to soften.
7. Add potatoes and shredded hen meat, then simmer another 10–12 minutes until all vegetables are tender.
8. Stir in shredded cabbage, cilantro, oregano, remaining salt and pepper; cook 2–3 minutes until cabbage wilts.
9. Taste and adjust seasoning. Serve hot with lime wedges and extra cilantro on the side; accompany with warm corn tortillas or white rice if desired.