Sancocho de Gallina Valluno

Ingredients

• 1.5kg boiling hen or free-range chicken, jointed into 8 pieces
• 3 litres water
• 500g cassava, peeled and cut into 5cm chunks
• 2 green plantains, peeled and broken into 4cm pieces
• 3 corn cobs, cut into thirds
• 400g white potatoes, peeled and quartered
• 1 onion, finely chopped
• 6 spring onions, sliced
• 5 garlic cloves, crushed
• 2 tomatoes, grated
• 1 tsp ground cumin
• 1/2 tsp ground achiote or sweet paprika
• 1 bunch coriander, tied in a bundle
• 2 tbsp vegetable oil
• 2 tsp salt, plus more to taste
• 1 tsp black pepper
• 2 limes, cut into wedges
• cooked white rice, to serve

Before you cook

• Joint the hen and rinse the pieces under cold water.
• Peel the cassava, split it and remove the woody core, then cut it into 5cm chunks.
• Score the skin of the green plantains lengthways, peel them and break the flesh into rough pieces with your hands so the ragged edges thicken the broth.
• Grate the tomatoes on the coarse side of a box grater and discard the skins.

Steps

1. Heat the oil in a very large pot over a medium heat.
2. Add the chopped onion, spring onions and garlic and cook for 6 minutes until soft.
3. Stir in the grated tomato, cumin and achiote and cook for 4 minutes to make a fragrant base.
4. Add the hen pieces and turn them in the base for 3 minutes.
5. Pour in the water, add the coriander bundle, salt and pepper and bring the pot to the boil.
6. Lower the heat and simmer for 60 minutes, skimming off the foam in the first 15 minutes.
7. Drop in the green plantain pieces and cook for 20 minutes.
8. Add the cassava and corn and cook for a further 20 minutes.
9. Add the potatoes and simmer for 15 minutes until everything is tender and the broth has thickened slightly.
10. Pull out the coriander bundle and discard it.
11. Taste the broth and add salt until it tastes full rather than watery.
12. Ladle the sancocho into deep bowls, giving each one a piece of hen, corn, cassava and plantain.
13. Serve with lime wedges and a separate bowl of white rice to add as you eat.