Sancocho de Gallina Recipe (Huila-Style Colombian Hen Soup)

Prepare the hen, herb bundle and vegetables Keep the raw hen on a separate board and tray. Tie the 120 g whole scallions and cilantro cimarrón together to make a bundle. Peel the plantains and cut them into 5 cm chunks; peel the yuca, remove any thick woody core and cut it into similar-sized chunks; peel and cut the potatoes into 4 cm pieces. Cut each ear of corn into 3 pieces. Chop the cilantro and parsley, keeping a little cilantro aside for serving.

Begin the hen broth Put the hen, 4.5 litres cold water, herb bundle and 12 g salt into a 12-litre stockpot. Bring the water to a boil over medium-high heat, skimming off surface foam as it forms. Lower the heat to maintain a gentle simmer, partly cover and cook for 75–105 minutes. Turn the pieces once or twice so they cook evenly. Check the thickest piece with an instant-read thermometer: it must reach at least 74 °C. The hen should also be starting to loosen from the bone; if it is still firm after 105 minutes, continue simmering in 15-minute increments before adding the vegetables.

Cook the hogao while the hen simmers Warm the oil in a frying pan over medium-low heat. Add the 100 g chopped scallions and cook for 4–5 minutes, stirring, until softened but not browned. Add the tomatoes and 2 g salt. Cover loosely and cook for 10–12 minutes, stirring occasionally, until the tomatoes collapse into a spoonable sauce. Turn off the heat and keep the hogao covered.

Give the plantain a head start When the hen is tender, add the plantain chunks to the stockpot. Keep the broth at a gentle simmer for 20 minutes. The plantain should begin to soften and turn slightly translucent at the edges while still holding its shape. If the pot has reduced so much that the pieces are not mostly covered, add a little boiling water.

Add the yuca, potato and corn Add the yuca, potatoes and corn to the pot. Return the broth to a gentle simmer and cook for 20–25 minutes, until a knife slides easily into the yuca and potatoes and the corn is hot throughout. The plantain may soften further and thicken the broth; the potato and yuca should remain in distinct, tender chunks. Avoid stirring vigorously.

Cook and rest the rice While the vegetables finish, combine the rice, 1.1 litres water and 8 g salt in a covered saucepan. Bring to a boil over medium-high heat. Stir once, cover tightly, reduce the heat to low and cook for about 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

Season and serve Remove and discard the scallion and cilantro cimarrón bundle. Taste the broth and add the remaining 4 g salt as needed. Stir in most of the chopped cilantro and all the parsley. Ladle broth and vegetables into bowls and give each serving a piece of hen. Serve the rice, hogao and sliced avocado alongside, with the reserved cilantro for sprinkling. Diners can add rice and hogao to the soup at the table.