Entree: Colombia – Cauca & Valle – Sancocho de Gallina (Hearty chicken and root-vegetable stew flavored with cilantro and local aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 whole stewing hen, approx. 3 lb (1.4 kg), cut into serving pieces
- 12 cups (2.8 L) water
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 6 garlic cloves, minced (about 18 g)
- 4 scallions (green onions), sliced (about 3 oz / 85 g)
- 1 bunch cilantro, stems reserved and leaves chopped, about 1 cup chopped (25 g)
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) black pepper
- 2 green plantains, peeled and cut into 1-inch pieces, approx. 1 lb (450 g)
- 1 lb (450 g) yuca (cassava), peeled and cut into 1- to 2-inch pieces
- 2 medium potatoes, peeled and cut into chunks, about 10 oz (300 g)
- 2 ears corn on the cob, each cut into 2-3 pieces
- 1 small ñame or white yam (or extra potato) optional, peeled and chunked, about 8 oz (225 g)
- 2 tbsp (30 ml) chopped cilantro stems (for broth) or substitute parsley stems
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- Lime wedges for serving
- Cooked white rice and sliced avocado for serving

Instructions

1. Rinse the hen pieces and place them in a large stockpot with 12 cups (2.8 L) water. Bring to a boil over high heat, skimming any foam from the surface.
2. Reduce heat to medium-low and add chopped onion, minced garlic, scallion whites, cilantro stems, 2 tsp (10 g) salt, 1 tsp (2 g) cumin, and 1 tsp (4 g) black pepper. Simmer, partially covered, for 35–45 minutes until the hen is tender and the broth is flavorful.
3. Remove the hen pieces briefly and strain the broth through a fine sieve if a clearer broth is desired; return broth to the pot. Remove meat from bones, shred or cut into large pieces, and discard bones and skin if preferred; return meat to the pot.
4. Add the plantain pieces and corn to the simmering broth; cook 10 minutes.
5. Add the yuca and ñame (if using); simmer 10–12 minutes.
6. Add the potato chunks and continue simmering another 10–12 minutes, or until all root vegetables are tender but hold their shape.
7. Stir in 2 tbsp (30 ml) chopped cilantro leaves and 2 tbsp (30 ml) fresh lime juice; adjust salt to taste. Keep broth hot but do not vigorously boil to avoid breaking up the vegetables.
8. Serve sancocho hot in bowls alongside cooked white rice and avocado slices, with extra lime wedges and chopped cilantro available for garnish.