Sancocho de Gallina Criolla o Correteada

Marinate the hen safely Use a dedicated board and knife for the raw hen. Combine the scallion, red onion, tomato, cumin, lime juice and 9 g salt in a large covered bowl. Add the butcher-cleaned hen pieces and turn to coat. Cover and refrigerate at or below 4°C for 12–24 hours. Do not leave poultry on the counter to marinate.

Start the broth and soften the roots Bring 4.5 L water and the fresh herbs to a boil in a large 8 L pot. Add the cassava and potato; simmer for 10 minutes. Add the green plantain and ripe banana. Keep the pot at a gentle, steady simmer for about 15 minutes, until the edges begin to soften but the pieces still hold together.

Cook the hen in the soup Add the hen and all the marinade vegetables and juices. Return the pot to a boil, skim the surface, then lower the heat. Cover partly and simmer gently for about 90–120 minutes. Turn the pieces once with clean tongs. Mature hen should be tender, and every piece must reach 74°C in its thickest part, away from bone. Use a clean food thermometer; time and appearance alone do not establish safe doneness.

Cook the rice separately While the soup simmers, combine the rinsed rice and 1.5 L water in a separate pot. Bring to a boil, cover and cook over low heat until the grains are tender and the water is absorbed, about 15–20 minutes. Rest covered for 10 minutes, then fluff with a clean fork. Keep the rice out of the soup pot.

Season and serve Remove the herb stems if they are coarse. Taste the broth and add the remaining 9 g salt gradually, stopping when the flavor is balanced. Serve each bowl with broth, plantain, banana, cassava, potato and a piece of hen. Put the rice in a separate serving bowl; offer lime wedges at the table.