Latin American 90 min

Sancocho de Gallina Colombiano

Name: Sancocho de Gallina Colombiano
Total time: 90 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 whole hen or chicken, cut into pieces; 2 green plantains, cut into 2-inch rounds; 2 yellow plantains, cut into 2-inch rounds; 3 large potatoes, peeled and halved; 2 ears fresh corn, cut into rounds; 2 yuca pieces, peeled and cut into chunks; 1 cup fresh or frozen yam (ñame), cubed; 1 large white onion, diced; 4 cloves garlic, minced; 1 bunch fresh cilantro and scallions, tied; 1 teaspoon cumin; Salt and pepper to taste; White rice, avocado, and ají sauce for serving

comfort-foodgluten-freedairy-free

Ingredientsfor 2

480

Cal

36g

Protein

54g

Carbs

14g

Fat

11 whole hen or chicken, cut into pieces
22 green plantains, cut into 2-inch rounds
32 yellow plantains, cut into 2-inch rounds
43 large potatoes, peeled and halved
52 ears fresh corn, cut into rounds
62 yuca pieces, peeled and cut into chunks
71 cup fresh or frozen yam (ñame), cubed
81 large white onion, diced
94 cloves garlic, minced
101 bunch fresh cilantro and scallions, tied
111 teaspoon cumin
12Salt and pepper to taste
13White rice, avocado, and ají sauce for serving

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Instructions

1
Place chicken pieces in a large pot with onion, garlic, cilantro bundle, cumin, salt, and pepper. Cover with 10 cups cold water and bring to a boil. Skim foam for the first 5 minutes, then reduce to a gentle simmer.
2
After 30 minutes, add green plantain rounds and yuca — these need the longest cooking time. Continue simmering 20 minutes.
3
Add yellow plantain, corn, potato, and yam (ñame). Cook 25–30 more minutes until all vegetables are completely tender. Mash some of the plantain and yuca pieces slightly against the side of the pot to naturally thicken the broth.
4
Remove cilantro bundle. Taste and adjust salt. Ladle into large, deep bowls ensuring each serving has multiple pieces of chicken and an assortment of vegetables. Serve with white rice (traditionally added directly to the bowl), sliced avocado, and spicy ají hot sauce.