Sancocho de Gallina

Rinse the hen, cut it into serving pieces and rub with salt. Peel the yuca, arracacha and potatoes and cut into large chunks; peel and slice the plantains; cut the corn cobs into 3–4 pieces each.

For the base, finely chop the onion, scallions, green tomatoes and garlic. In a large pot, melt the butter and sauté the onion and scallions for 3 minutes, then add the tomatoes and garlic and cook for another 4 minutes.

Add the hen pieces, corn and green plantain to the pot, pour in water, bring to a boil and simmer covered over medium heat for about 60 minutes, skimming off the foam.

Add the yuca and arracacha, season with cumin, black pepper and salt, cover and simmer for another 20 minutes.

Add the potatoes and cook for 20–25 minutes, until the meat is tender and all the vegetables are easily pierced with a fork.

For a thicker broth, mash a few pieces of the cooked yuca right in the pot, without removing the hen or vegetables. Taste and add more salt if needed.

Remove the sancocho from the heat, let it rest for 10 minutes, sprinkle with fresh cilantro and serve hot with the hen, corn and vegetables.