Sancocho de Stewing Hen with Yuca & Corn

Ingredients

• 3 lb Stewing Hen, bone-in, in large pieces
• 1½ lb Yuca, peeled and cut into chunks
• 3 pieces Corn
• 2 green plantains, cut into thick rounds
• 1 lb potatoes, halved
• 10 cups water
• 1 onion, diced
• 5 cloves garlic, minced
• 1 bunch cilantro, stems and leaves separated
• 3 scallions, chopped
• 1 tsp ground cumin
• ½ tsp ground achiote or turmeric
• 2 tbsp vegetable oil
• Salt and black pepper
• 2 limes, in wedges

Method

1. Cook the onion, garlic, scallions, cumin, and achiote in oil in a large pot for 8 minutes until soft and orange-tinted.
2. Add the Stewing Hen and turn it in the sofrito for 3 minutes, then pour in the water and add the cilantro stems tied in a bundle. Bring to a simmer and skim the foam carefully — clear broth is the sign of a well-made sancocho.
3. Simmer covered 45 minutes for a stewing hen, 25 for regular chicken, until the meat pulls easily from the bone and reads 165°F (74°C).
4. Add the plantains and Yuca and cook 20 minutes, then the potatoes and Corn for a final 15. Staggering them is the only way everything finishes together instead of turning to mush.
5. Fish out the cilantro stems, season the broth properly, and stir in the chopped cilantro leaves.
6. Serve the meat and vegetables in deep bowls with plenty of broth, white rice on the side, and lime for squeezing.