Gallina de Cartagena — coconut-milk hen stew

Prepare the hen and vegetables Keep raw poultry refrigerated until cooking. Pat the pieces dry with paper towels; do not rinse raw chicken. Use a separate board and wash hands and utensils after handling it. Peel and cut the potatoes, grate the carrot, trim and cut the green beans, and chop the onion and ajíes.

Sauté without browning Heat the oil in a heavy covered pot over medium heat. Add the hen in a single layer, in batches if needed, and turn the pieces for about 10 minutes. Keep the heat moderate so the meat becomes opaque on the outside without developing a brown crust. Transfer batches to a clean plate if the pot is crowded.

Build the vegetable stew Return all the hen to the pot. Add the water, potatoes, carrot, green beans, onion, ajíes, tomato paste, cumin, black pepper and most of the salt. Stir gently to distribute the tomato paste. Bring to a steady simmer, then cover and cook for about 50 minutes, turning the pieces once. Keep the liquid at a gentle simmer; add a little hot water if the pot becomes too dry.

Check tenderness and safe temperature Insert a clean food thermometer into the thickest pieces without touching bone. Poultry must reach 74°C / 165°F. If the hen has reached that temperature but is still firm, continue simmering gently until tender, adding hot water as needed. Older stewing hens can take longer than younger birds.

Finish with coconut milk Stir the thick coconut milk gently into the pot. Lower the heat and simmer uncovered or partly covered for about 20 minutes, without stirring after the sauce is evenly combined. Keep it below a hard boil so the coconut sauce stays smooth. Taste the sauce and adjust the remaining salt only if needed.

Rest and serve Remove the pot from the heat and let the stew settle for 5 minutes. Serve the hen and vegetables with plenty of coconut sauce. Add coconut rice at the table if desired.

Cool and store leftovers Refrigerate leftovers in shallow containers within 2 hours. Use within 3–4 days and reheat until steaming throughout and 74°C / 165°F at the centre.