Sancocho de Gallina Valle (Hen Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
120 minutes
Number of servings
6
Difficulty
Medium
Ingredients
14
cup(s) water
1
piece(s) fat hen, cut into pieces
500
gr oxtail, chopped
2
piece(s) scallion stalks, whole
2
piece(s) scallion stalks, chopped
2
piece(s) round onions, peeled and chopped
2
piece(s) green tomatoes, chopped
4
piece(s) green plantains
500
gr yuca, peeled and cut in pieces
5
piece(s) wild cilantro
pinch salt, cumin and pepper to taste
saffron (or color)
2
tbsp Castilian cilantro, finely chopped
Directions
- Make a chop with the chopped scallions, green tomatoes and round onions, then mash and put to boil in water with whole scallion, oxtail and hen.
- Cover the pot and bring to high heat for 1 hour.
- Add the plantain, which should be peeled and split at the moment of adding to the broth.
- Lower to medium heat, cover and let cook for 30 minutes.
- Remove whole scallion, and add yuca, letting it cook 20 minutes with salt, pepper, cumin, color and wild cilantro.
- Let conserve on very low heat for 10 minutes and serve, sprinkling beforehand with Castilian cilantro.
- Accompany with avocado and ají pique.
- Should try not to stir the sancocho with metal utensils, as these tend to darken it.
- Sango CauCa Sopa de origen quechua