Name: El sancocho de gallina criolla from Recetor
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Cuisine: Colombian
Ingredients: 2.2 kg bone-in gallina criolla, cleaned and jointed into large pieces; 2 medium firm green plantains (about 600 g peeled), cut into thick pieces; 2 medium firm green topocho plantains (about 400 g peeled), cut into thick pieces; 650 g yuca, peeled and cut into 5 cm pieces; 500 g papa pastusa or another floury potato, peeled and quartered; 25 g cilantrón (culantro, Eryngium foetidum), stems and leaves separated; 180 g scallions, trimmed and divided; 6 garlic cloves, lightly crushed; 14 g fine salt to start, then to taste; 2 g ground cumin; 1 g ground black pepper; 4.5 L water, plus hot water if needed; Plain white rice, optional, cooked separately

A wide serving of Casanare hen soup on a rural Llanos table, with rice set separately.

Yield 8 servings

Active preparation about 35 minutes

Passive preparation none

Cooking about 2 hours, depending on the hen

Total time about 2 hours 35 minutes

Ingredients ↓

Overview

El sancocho de gallina criolla from Recetor

The Colombian Ministry of Culture’s inventory records a Recetor preparation made with gallina criolla, topocho, green plantain, yuca, potato and plenty of cilantrón. It also notes rice at the table. The inventory does not give measured quantities or a complete method, so this version turns that ingredient list into a practical home recipe without presenting the measurements as a single household’s definitive formula.

The two plantains bring different textures. Green plantain stays firm and savory, while topocho softens more quickly and gives the broth a little body. Yuca and potato make the pot substantial, and cilantrón—also called culantro, Eryngium foetidum—gives it a distinctly aromatic finish. Keep the root vegetables in large pieces so they remain easy to lift from the broth.

Gallina criolla is leaner and firmer than young chicken, and its cooking time varies with age and size. Start it well before the vegetables, keep the liquid at a quiet simmer, and use tenderness as well as time to judge when to add them. The finished bowls should include meat, each vegetable and enough broth to bring the flavors together. Offer plain rice separately rather than cooking it in the soup.

Ingredients

Soup

2.2 kg bone-in gallina criolla, cleaned and jointed into large pieces
2 medium firm green plantains (about 600 g peeled), cut into thick pieces
2 medium firm green topocho plantains (about 400 g peeled), cut into thick pieces
650 g yuca, peeled and cut into 5 cm pieces
500 g papa pastusa or another floury potato, peeled and quartered
25 g cilantrón (culantro, Eryngium foetidum), stems and leaves separated
180 g scallions, trimmed and divided
6 garlic cloves, lightly crushed
14 g fine salt to start, then to taste
2 g ground cumin
1 g ground black pepper
4.5 L water, plus hot water if needed

To serve

Plain white rice, optional, cooked separately

Method

Prepare the hen and aromatics Keep the hen chilled until cooking and use a separate board for it. Do not wash raw poultry. Pat it dry and season with about half the measured salt. Cut half the scallions into long pieces for the broth and finely chop the rest for finishing. Separate the cilantrón stems from the leaves.
Simmer the hen gently Put the hen in the pot with the water, long scallion pieces, garlic, cilantrón stems, cumin, pepper and remaining starting salt. Bring just to a boil, skim any foam, then lower the heat to a gentle simmer and cover partly. Cook for about 75–100 minutes, turning the pieces once if needed. Add hot water if the hen is no longer mostly covered. It should be beginning to soften before the vegetables go in.
Add plantains and yuca Add the green plantain and topocho and simmer for about 15 minutes. Add the yuca and continue at a gentle bubble until it is nearly tender, usually about 15–20 minutes. Avoid a hard boil, which can break up the plantains and cloud the broth.
Cook the potato and check doneness Add the potato and simmer for about 20–25 minutes, until the vegetables are tender but still hold their shape. Check the thickest hen portion with a food thermometer; it must reach 74°C without the probe touching bone. If the vegetables finish first, lift them out and keep them warm while the hen cooks through. Taste the broth and adjust the salt.
Finish with cilantrón and serve Remove the long scallion pieces and cilantrón stems if desired. Stir in the chopped scallions and cilantrón leaves just before serving. Put a piece of hen and a selection of vegetables in each bowl, then ladle over broth. Offer plain rice separately.

Practical guidance

Practical

Full recipe heading

Casanare hen sancocho with green plantain, topocho, yuca, potato and cilantrón

Excerpt

A slow-simmered Recetor soup built around mature gallina criolla and the vegetables named in the local recipe inventory. Green plantain, topocho, yuca, potato and aromatic cilantrón make a generous broth; plain rice may be served separately.

Practical guidance

Keep the vegetables in large pieces Try to make the cuts similar in size within each ingredient. Add plantains first, then yuca, then potato; their different cooking times help the hen and vegetables become tender together. If the broth level falls, add hot water so the pot returns to a simmer quickly. Plan for the hen, not the clock Older hens can take longer than the estimate. If the meat is still firm after the stated simmer, continue cooking and check periodically; do not shorten the cooking just to preserve the schedule. Refrigerate leftovers in shallow containers within 2 hours, keep them at or below 4°C and use within 3–4 days. Reheat to 74°C throughout.

Allergens and food safety

Allergens: No major allergen is intentionally included in the soup. Check packaged seasonings and optional accompaniments, and prevent cross-contact. Food safety: Keep raw poultry at or below 4°C and separate from ready-to-eat foods. Do not wash raw poultry. Cook the thickest portion to at least 74°C, avoiding bone with the thermometer. Refrigerate leftovers within 2 hours and reheat to 74°C.

Final notes

At the table: Serve every bowl with hen, topocho, green plantain, yuca, potato and plenty of broth; offer rice on the side. For a clear, hearty broth: Keep the heat gentle and add each vegetable according to how quickly it softens.

Nutrition per serving

Serving size: one-eighth of the hen, vegetables and broth; rice excluded
Energy: about 540 kcal
Carbohydrate: about 66 g
Protein: about 37 g
Fat: about 14 g
Fibre: about 8 g
Sodium: about 700 mg

El sancocho de gallina criolla from Recetor

Ingredients

Soup

To serve

Method

Practical

Full recipe heading

Excerpt

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Lechona Tamareña from Támara

Sancocho de Gallina de Ginebra

Sancocho de Gallina Criolla o Correteada