Colombian Sancocho Valluno | BEST RECIPES 【Recetas123】

Name: Colombian Sancocho Valluno
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 5
Cuisine: Colombian
Ingredients: 1 whole hen (about 1.5 kg), cut into pieces; 3 liters water; 1 tablespoon vegetable oil; 1 onion (cebolla cabezona), chopped; 2 stalks cebolla larga (long green onion), chopped; 1 ripe tomato, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 2 green plantains, peeled and cut into chunks; 2 ears of corn, cut into rounds; 1 large yuca (cassava), peeled and cut into chunks; 3 medium potatoes, peeled and cut into chunks; Cimarrón (culantro), chopped, to taste; Chopped cilantro, to taste; Salt and pepper to taste

Sancocho valluno, also known as hen sancocho, comes from Valle del Cauca and is one of the most representative dishes of Colombian cuisine. It is traditionally made with hen (it can also be made with chicken), green plantain, yuca, corn, and potato, and is distinguished by cimarrón (culantro), used together with cilantro.

It is a regular at family gatherings and paseos de olla (outdoor pot-cooking outings); cooking it over a wood fire gives it a characteristic smoky flavor.

Preparation

Make the sofrito. Heat the oil in a skillet and sauté the onion, cebolla larga, tomato, and garlic for about 5 minutes. Add the cumin, salt, and pepper and cook 1 more minute.
Cook the hen. Place the hen, water, half of the cimarrón, and the sofrito in a large pot and bring to a boil. From that moment, cook for about 45 minutes, skimming off any foam that forms, until the meat is almost tender. If it is still firm, extend the cooking time before continuing.
Add the plantain, corn, and yuca. Add them to the broth and cook for 10 to 15 minutes.
Add the potatoes. Add the potatoes and cook for about 20 minutes, until everything is tender.
Finish and serve. Add the rest of the cimarrón and the cilantro, adjust the seasoning, and cook 5 more minutes. Serve hot in deep bowls, dividing the meat, vegetables, and broth.