Ingredients
Scale
- 1.5 kg of whole hen or chicken, cut into pieces (about 3.3 lb, one large hen or chicken cut into 8-10 pieces)
- 3 liters of water (12 cups)
- 3 pieces of ripe tomato, chopped (3 medium tomatoes)
- 1 teaspoon of achiote paste or powder
- 4 cloves of garlic, crushed
- Salt, to taste
- 1 sprig of spearmint (hierbabuena)
- 2 stalks of celery, chopped
- 30 g of cilantro, chopped (¼ cup)
- 150 g of white onion, chopped (1 medium onion)
- 300 g of yuca (cassava), peeled and cut into chunks (2 cups)
- 300 g of quequisque, peeled and cut into chunks (similar to taro or malanga root)
- 300 g of ayote (calabaza squash), cut into chunks (kabocha or butternut squash, 2 cups)
- 2 pieces of chayote, peeled and quartered
- 2 pieces of medium potato, peeled and cut into chunks
- 2 pieces of carrot, sliced
- 1 piece of chilote, cut into pieces (tender young corn on the cob) (optional)
- 200 g of corn masa (Maseca) (1 ½ cups)
- 250 ml of water for the masa (1 cup)
- 150 g of the cooked hen, shredded (set aside in step 2) (1 cup)
- 1 cube of chicken bouillon cube
- ½ teaspoon of achiote powder
- 1 egg
- 1 tablespoon of sour orange or lime juice (lime juice if sour orange isn’t available)
- Black pepper, to taste
- 1 teaspoon of spearmint, chopped
- Salt, to taste