Pebre de gallina — Mompox-style hen stew

Prepare the hen safely Have the butcher cut a 1.6 kg dressed stewing hen into 8–10 pieces. Keep the raw poultry refrigerated at 4°C or colder until you are ready to cook. Do not rinse it. Pat the pieces dry with disposable paper towels, discard the towels, then wash your hands and clean the work surface. Keep raw poultry and its utensils away from ready-to-eat food.

Season the pieces Crush about 40 g garlic into a paste. In a large bowl, combine the garlic with 8 g salt, 3 g achiote, 2 g cumin, 2 g black pepper and 30 ml mild vinegar. Add the hen pieces and turn to coat them. Leave them covered in the refrigerator for 20 minutes while you prepare the vegetables. If the pieces release liquid, keep it with the hen and add it to the pot.

Prepare the pebre aromatics Slice 454 g red onion and cut 227 g scallion into short lengths. Finely chop 300 g ripe tomatoes. Rinse the 5 oregano leaves or sprigs and 2 cabbage leaves. Tie the oregano and cabbage together with kitchen twine if you want to remove them easily later. Measure 2.5 L water and keep up to 500 ml hot water nearby for topping up during the long simmer.

Bring the pot to a boil Put the hen and all its seasoning in a heavy pot large enough to hold the pieces without crowding. Add the red onion, scallion, tomatoes, oregano and cabbage leaves, then pour in 2.5 L water. Add the remaining 4 g salt. Bring to a full boil over medium-high heat, skimming foam from the surface as it gathers. Once it boils, cover partly and maintain a steady boil for 30 minutes, stirring gently once or twice so pieces do not stick.

Simmer until the hen is tender Lower the heat to maintain a quiet simmer. Cook partly covered for about 90 minutes, turning the pieces every 20–25 minutes. Older hens can need 2 hours or longer at this stage. Keep the hen mostly submerged; add hot water from the reserve in small amounts if the liquid falls below the halfway point of the pieces. Begin checking the thickest pieces after 75 minutes: the meat should yield to a fork but remain attached to the bone. Remove cabbage leaves and oregano stems once their flavor has infused the broth.

Verify doneness and reduce the sauce Use a food thermometer to check several of the largest pieces, inserting the probe into the thickest meat without touching bone. Poultry must reach at least 74°C. Continue simmering any piece below that temperature and recheck it. When all pieces are safe and tender, uncover the pot and simmer 10–20 minutes, turning the hen gently, until the broth is glossy and lightly reduced. Taste the sauce and adjust salt only if needed. If it becomes too concentrated before the hen is tender, add a little hot water and continue simmering.

Rest, serve and store Turn off the heat and let the stew rest for 10 minutes. Serve each portion with hen and a spoonful of sauce, alongside viuda de yuca and white rice or noodles. Let diners know the meat is bone-in. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days; reheat until every part reaches 74°C. Cool cooked rice promptly and store it separately.