Sancocho de Gallina

Method

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1. Put the chicken, water, onion, garlic, spring onion whites, cumin and salt in a large pot. Bring to a boil, skim off the foam, then reduce the heat, cover and simmer for 45 minutes.

   Mark done Start 45 min timer

2. Add the plantains and yuca and simmer for 20 minutes.

   Mark done Start 20 min timer

3. Add the potatoes and corn and simmer for 20 minutes more, until all the vegetables are tender and the chicken is falling from the bone.

   Mark done Start 20 min timer

4. Taste the broth and adjust the salt.

   Mark done

5. Ladle into deep bowls, giving each person chicken, plantain, yuca, potato and corn, and finish with the coriander and spring onion greens.

   Mark done

6. Serve with lime wedges.

   Mark done

Chef’s Tips

• Add the vegetables in stages. The plantain and yuca take much longer than the potato.
• Skim the foam early. It keeps the broth clear.
• Green plantains hold their shape. Ripe ones dissolve.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• White rice
• Sliced avocado
• Hot sauce

Storage & Reheating

Keep in the fridge up to 4 days. The starches thicken it, so thin it with water when reheating. Freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.