Cali-Style Sancocho de Gallina

Ingredients

1Start by browning pieces of bone-in hen or stewing chicken in a large pot with oil, onion, garlic, and scallions to build a deep base flavor before adding liquid.
2Cover the browned meat with plenty of water and bring it to a gentle simmer, skimming off any foam that rises to the surface so the broth stays clear.
3Add thick rounds of peeled yuca and chunks of corn on the cob first, since they take the longest to cook, and let the pot simmer steadily.
4After the yuca has softened somewhat, add peeled potatoes and thick slices of green plantain, which will slowly break down and naturally thicken the broth as they cook.
5Season the pot with salt, cumin, and a bundle of fresh cilantro, adjusting the seasoning as the flavors concentrate during the long simmer.
6Continue cooking until the hen is fall-apart tender and all the vegetables are soft but still holding their shape, which can take well over an hour for a proper sancocho.
7Skim any excess fat from the surface before serving, then ladle the soup into large bowls, making sure each portion gets a good mix of meat, plantain, yuca, corn, and potato.
8Serve with white rice, avocado slices, and a wedge of lime on the side, as is traditional throughout Colombia's Valle del Cauca region.