Sancocho de Gallina Hen and Plantain Stew

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A slow-simmered stew of stewing hen with green plantain, yuca and corn in a broth seasoned with cumin-scented guiso. It is served with white rice, avocado and lime. This Colombian-inspired soup recipe, ready in about 180 minutes, pairs water, yuca, peeled and cut into chunks, white potatoes, peeled and halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lb stewing hen (gallina), cut into 8 pieces
• 14 cups water
• 2 green plantains, peeled and cut into 2-inch pieces
• 1.5 lb yuca, peeled and cut into chunks
• 1 lb white potatoes, peeled and halved
• 3 ears of corn, cut into thirds
• 6 scallions, chopped
• 1 yellow onion, diced
• 2 tomatoes, grated
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp achiote (annatto) powder
• 2 tbsp vegetable oil
• 1 cup cilantro, chopped
• 1 tbsp salt
• 2 limes, cut into wedges

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Instructions

1. Step 1: Rub the hen pieces with salt, cumin and half the garlic.
2. Step 2: Heat the oil in a large stockpot. Sauté the onion, scallions, tomatoes, achiote and the rest of the garlic for 8 minutes to make a guiso.
3. Step 3: Add the hen and turn it to coat in the guiso. Add the water, bring to a boil and skim.
4. Step 4: Cover and simmer for 90 minutes. A stewing hen needs this long to turn tender.
5. Step 5: Add the plantains and corn and simmer for 15 minutes.
6. Step 6: Add the yuca and potatoes and simmer for 25–30 minutes, until the yuca is tender and starting to break apart and thicken the broth.
7. Step 7: Stir in half the cilantro and taste for salt.
8. Step 8: Serve in deep bowls topped with the remaining cilantro, with lime wedges, white rice and avocado on the side.