Sopa de arroz con gallina — Colombian rice soup with stewing hen

Set up safely Keep the raw hen refrigerated at 4°C / 40°F or below while preparing the vegetables. Wash your hands and use a separate board and knife for poultry; keep them away from the rice, vegetables and serving dishes. Do not rinse raw poultry, since splashes can spread its juices around the sink and counter. Ask the supplier to cut the hen into pieces if you do not have the right knife or experience.

Start the hen broth Put the hen pieces in a large soup pot and add the 1.8 L water. Bring to a gentle boil over medium-high heat, skimming foam from the surface as it forms. Lower the heat, cover partly and simmer steadily until the meat is tender, usually about 90–120 minutes for a mature hen. Check a thick piece with a clean food thermometer, away from bone; poultry must reach at least 74°C / 165°F. If the hen is safe but still firm, keep simmering until tender. Add a little hot water if the pieces are no longer mostly covered.

Cook the guiso While the hen simmers, warm the oil in a skillet over medium heat. Add the scallion and sweet pepper and cook for about 5 minutes, stirring, until softened. Add the tomato, garlic, cumin and 3 g of the salt. Cook for 8–10 minutes, stirring often, until the tomato collapses and the mixture becomes a soft, spoonable guiso. Lower the heat if the garlic starts to brown. The seasoning is a measured home version informed by separate Casanare regional material, not a complete guiso formula found in the soup entry.

Add the guiso to the broth When the hen is tender, stir the guiso into the pot. Taste the broth and add some or all of the remaining salt. Keep the soup at a gentle simmer. If a lot of liquid has evaporated, add hot water so there is enough broth to cook the rice and potatoes while keeping the finished soup thick.

Cook the rice and papa pastusa Stir in the rinsed rice and potato pieces. Simmer uncovered for about 20–25 minutes, stirring the bottom of the pot every few minutes so rice does not settle and scorch. The soup is ready when the rice grains have opened, the potato is tender when pierced, and the broth has thickened but still flows from a spoon. If the rice absorbs more liquid than expected, add hot water a little at a time and return the soup to a simmer.

Finish and portion Check that the largest hen pieces remain at 74°C / 165°F or above after simmering with the rice. Stir in the optional cilantro. Serve hot, distributing chicken, rice and potato among five bowls. The accessible Tauramena description does not specify a separate garnish or side, so any addition at the table is a personal choice rather than a documented part of this dish.

Cool leftovers promptly Refrigerate leftover soup within 2 hours in shallow containers so it cools quickly. Use within 3–4 days. The rice will continue absorbing broth as it sits; stir in a little water when reheating if needed. Reheat the soup to 74°C / 165°F, stirring so it heats evenly throughout.