Recipe courtesy of La Pequena Colombia
Total:
1 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 12 to 14 cups water
  • 1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces
  • 2 stalks scallion, whole
  • 1/2 white onion
  • 2 sprigs of cilantro
Sofrito:
  • 1/4 cup olive oil
  • 1 bunch scallions, about 8 chopped
  • 1 tomato, finely chopped
  • 1/2 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1/2 teaspoon ground cumin
  • 14 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 strands saffron
  • 2 green plantains, broken by hand into pieces
  • 2 yucca (cassava) peeled and cut into 2-inch pieces
  • 4 red potatoes, cut into 2-inch pieces
  • 2 ears of corn, kernels removed, optional
  • 1/4 cup chopped cilantro leaves, plus more for garnish
  • 3 chicken-flavored bouillon cubes
  • Salt and freshly ground black pepper
  • Avocado slices

Directions

Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock. 

While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes. 

Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper. 

Before serving, garnish with chopped cilantro. Serve with avocado slices.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

"Mother Hen" Toast: Gallina De Madre

Recipe courtesy of Tyler Florence

Sancocho with Aji

Recipe courtesy of Ingrid Hoffmann

Stuffed Chicken: Gallina Ripiena

Recipe courtesy of Mario Batali

Salsa de Pepitas de Calabasa

Recipe courtesy of Roger Mooking

Salsa de Chile de Arbol

Recipe courtesy of Neftali Duran

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Caldillo de Congrio

Recipe courtesy of Grasslands Entertainment

Creme de Ricotta

Recipe courtesy of Sheana Davis

Gateau de Sirop

Recipe courtesy of Bayou Bakery

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here