Sancocho Caqueteño de Gallina de Campo (Caquetá, Colombia)

Cook the rice separately Rinse the rice until the water runs mostly clear. Cook it in a small saucepan according to its package directions, then keep it covered and hot for serving. If preparing it ahead, transfer it to a shallow container and refrigerate promptly; keep it separate from the raw hen.

Start the hen broth Put the hen, cold water, green onion, garlic, cumin and about two-thirds of the salt in the soup pot. Bring just to a boil, skimming any foam from the surface. Lower the heat, cover and simmer gently. Begin checking after about 90 minutes; a mature country hen may need 2 to 2½ hours or longer. The joints should loosen and the meat should be tender. Check the thickest pieces with a clean thermometer; they must reach at least 74°C. Wash hands, utensils and surfaces after handling raw poultry.

Add both plantains When the hen is nearly tender, add the topocho and green plantain. Keep the broth at a gentle simmer and cook for about 15 minutes, until the cut surfaces begin to soften but the pieces still hold their shape.

Simmer the cassava and potato Add the cassava and potato. Simmer for 20–30 minutes, checking with the tip of a knife: it should slide into each piece without the edges crumbling. If the pot becomes crowded, lift the hen pieces out briefly and return them when the roots are tender.

Finish with cilantrón Add the bunch of cilantrón for the final 10 minutes of simmering. Remove it before serving. Taste the broth and add the remaining salt gradually. Confirm the broth is piping hot and recheck a thick piece of hen if it has been removed from the pot.

Serve Place one hen portion and a selection of plantain and root vegetables in each bowl. Ladle over the hot broth and serve the white rice alongside so each person can add it to the soup as desired.