Colombia

Sancocho de Gallina

-12 to 14 C. water
-1 hen or large chicken, about 4 lbs., cut into 10 - 12 pcs.
-2 stalks scallion, whole
-1/2 white onion
-2 sprigs cilantro

Sofrito:
-1/4 C. olive oil
-1 bunch scallions, chopped
-1 tomato, finely chopped
-1/2 onion, finely chopped
-4 cloves garlic, finely chopped
-1/4 C. finely chopped cilantro
-1/2 tsp. ground cumin
-1/4 tsp. salt
-1/4 tsp. pepper
-5 strands saffron

-2 yucca (cassava), peeled and cut in medium pieces
-2 green plantains, broken by hand into pieces
-4 red potatoes, cut in medium pieces
-2 ears of corn, cut into pieces
-3 chicken bouillon cubes
-salt and pepper
-1/4 C. chopped cilantro leaves, plus more for garnish
-avocado slices


1) In a large pot with the water, place chicken/hen, with whole scallions, onion and cilantro. Cover and simmer 20-25 minutes for chicken, or 45 for hen.
2) While chicken cooks, prepare sofrito. In a heavy skillet, heat olive oil over medium heat. Add all ingredients up through the saffron. Sauté until very tender and pastelike, about 10 minutes. Add chicken pieces to sofrito, reserving broth, and continue to saute the sofrito with chicken pieces for 5 minutes.
4) Discard onions, scallions, and cilantro from broth. Heat broth to a simmer. Add plantains and cook for 10 minutes.
5) Add yucca, potatoes, corn, 1/4 C. cilantro and bouillon cubes. Simmer 10 minutes, or until all veggies are tender.
6) Add sofrito mix with chicken to the broth and mix well. Simmer another 5 minutes, remove from heat, season with salt and pepper. Before serving, garnish with fresh cilantro. Serve with avocado.