Ingredients
Scale
- 12–14 cups (3 – 3.5 liters) water
- 1 hen, cut into pieces
- ½ white onion
- 2 green onions (stalks only)
- ½ cup (25 g) cilantro (whole)
- 2 cloves garlic, finely chopped
- 1–2 green plantains, cut into pieces)
- 3 pieces of frozen cassava or ½ fresh cassava cut into pieces
- 4 red potatoes cut in half
- 2 ears corn cut in half
- 1 cup (225 g) hogao
- 2 aliños cubes (8 tbsp)
- 2 chicken bouillons
- Salt & pepper to taste
- Chopped cilantro for garnishing
Instructions
- Pour water into a large pot. Add the white onion, scallions, cilantro, garlic and hen pieces. Cover and bring to a boil on high heat. Once it’s boiling, reduce heat to medium low and cook for about 1.5 hour. If you’re using chicken, cook for about 45 minutes.
- Remove the cilantro, onion and scallions from the stock.
- Add the potatoes, cassava, plantains, corn, hogao, aliños, chicken bouillon and season with salt and pepper. Add more water to the stock, if needed. Stir well.
- Cover and bring to a boil once again on high heat, then reduce to medium low and cook for about 35 minutes or until the vegetables are tender.
- 5. Skim off the fat that is on the surface as much as you can with a spoon. Check for seasoning and add more salt and pepper, if needed.
- Serve immediately with a side of white rice, avocado, patacones and more hogao. Garnish with the chopped cilantro.