Sancocho de Gallina

Ingredients

• 1whole hen
• 3green plantains
• 2yuca — peeled
• 2corn on the cob
• 1onion
• 3 clovesgarlic
• 2 Lwater
• to finishcilantro
• lime wedges — to serve
• to tastefine sea salt

Method

1. In a large pot, place 2 liters of water and bring it to a gentle simmer over medium heat. While waiting, peel and chop 1 onion and mince 3 cloves of garlic. Add the onion and garlic to the pot, allowing them to soften and release their aroma. Stir occasionally to prevent them from sticking to the bottom.
2. Cut the whole hen into serving pieces and add them to the pot. The hen will infuse the broth with rich flavor. Allow it to simmer gently, skimming off any foam that rises to the surface. This process will help clarify the broth.
3. Peel and slice 3 green plantains into thick rounds. Add them to the pot, as they require a longer cooking time to become tender. Ensure they are submerged in the broth to absorb the flavors.
4. Peel and cut 2 yuca into large chunks, removing any fibrous core. Add the yuca to the pot, following the plantains. The yuca should become tender but not mushy, which will take some time to achieve.
5. Break the 2 corn on the cob into thirds and add them to the pot. The corn will cook relatively quickly, adding sweetness to the broth. Stir gently to ensure even cooking and prevent sticking.
6. Allow the sancocho to simmer until the hen is cooked through and the vegetables are tender. The plantains should be soft, the yuca should be easily pierced with a fork, and the corn should be juicy.
7. Taste the broth and adjust the seasoning with fine sea salt, adding it gradually to avoid over-salting. Once satisfied with the flavor, remove the pot from heat.
8. To finish, chop a handful of cilantro and sprinkle it over the sancocho. Serve with lime wedges on the side, allowing each person to squeeze fresh lime juice into their bowl for a bright, citrusy contrast.