Sancocho de Gallina (Colombian Chicken and Plantain Stew)

Method

1. 1

   Season the chicken thighs with salt and brown them in the big pot over medium-high heat, turning occasionally, about 5 minutes.

   💡 The fat rendering off the skin is enough to brown in — no extra oil needed.

2. 2

   Add the spring onion and cumin and stir until fragrant, then pour in about 2.5 liters of water. Bring to a simmer and cook 30 minutes, until the chicken is nearly falling off the bone.

3. 3

   Add the yuca and green plantain chunks. Simmer 25 minutes, until the yuca turns translucent at the edges and starts to soften.

4. 4

   Add the potato and corn wheels. Simmer a further 20 minutes, until the potato is tender and the broth has turned rich and golden.

5. 5

   Taste the broth and adjust the salt, then finish with a generous storm of chopped cilantro.

   💡 Serve broth and solids in separate bowls if you want to look coastal — or ladle it all together like the mountains do.

6. 6

   Ladle into deep bowls with rice and avocado on the side, the traditional Sunday accompaniments — and a hammock afterwards, if you have one.