Entree: Venezuela – Southern Culinary Region – Sancocho de Gallina (Hearty traditional Venezuelan chicken stew with root vegetables, plantain, and corn)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 whole hen or mature chicken, about 3.5 lb (1.6 kg), cut into serving pieces
- 10 cups (2.4 L) water or low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) ground annatto (achiote) or 2 tbsp (30 ml) achiote oil if available
- 2 tsp (10 ml) salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 medium yuca (cassava) roots, peeled and cut into 2-inch pieces (about 1.5 lb / 680 g)
- 2 large green plantains, peeled and cut into 1½-inch pieces
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 2 ears corn, cut into 3 pieces each
- 1 small taro or ñame (optional), peeled and cut into chunks, approx. 8 oz (225 g)
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra sprigs for serving
- 2 limes, cut into wedges for serving
- 1 tbsp (15 ml) finely chopped fresh parsley (optional)
- 1 small hot pepper (ají dulce or a mild chili) whole, optional for flavor

Instructions

1. In a large stockpot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add onion, garlic, and green bell pepper and sauté until softened, about 5 minutes.
2. Add chopped tomatoes, ground cumin, and annatto; cook 2–3 minutes until tomatoes break down and spices are fragrant.
3. Add the chicken pieces to the pot and pour in 10 cups (2.4 L) water or stock. Bring to a boil, skimming any foam, then reduce heat to a gentle simmer.
4. Add 1 tsp (5 ml) salt and the whole hot pepper if using. Cover and simmer the chicken until nearly tender, about 30–40 minutes for mature bird pieces.
5. Remove the chicken briefly; when cool enough to handle, remove bones if desired and reserve the meat. Return meat to the pot.
6. Add the yuca pieces and corn; simmer 10 minutes. Then add plantain, potatoes, and optional taro/ñame; continue simmering until all tubers are tender, about 15–20 more minutes.
7. Taste and adjust salt and pepper to your preference. Stir in 2 tbsp (30 ml) chopped cilantro and 1 tbsp (15 ml) parsley if using.
8. Serve sancocho hot in deep bowls with a wedge of lime to squeeze over each portion and extra cilantro sprigs. Traditional accompaniments include white rice and arepas or slices of avocado if desired.