Sancocho (Colombian Chicken and Root Vegetable Soup)

Method

1. Put the chicken, water, the Welsh onion folded in half and tied with string, the garlic crushed with the flat of a knife, the cumin, half the salt, the pepper and the coriander stems (half the coriander) in a 4 L pot. Bring to the boil on high heat, skim off the grey foam with a ladle, then lower to medium-low heat, half-cover and simmer gently for 25 min.

   Add in this stepBone-in chicken thighs and drumsticks, skin on 600 gWater 1¾ LWelsh onion or thick spring onions (cebolla larga) 2Garlic cloves 3Ground cumin ½ tspSalt ¾ tspBlack pepper 2 pinchFresh coriander (cilantro), stems and leaves 7.5 g

   high heat→medium-low heat

2. While the chicken simmers, prepare the vegetables. Cut the ends off the plantain, slit the skin lengthways and peel it, then snap the plantain into 4 cm pieces with your hands instead of cutting it: the rough edges release starch that thickens the broth. Peel the cassava and cut it into 6 cm lengths, peel the potatoes and halve them, and cut the corn into 4 cm rounds.

3. Add the plantain and corn to the pot and simmer on medium-low heat for 15 min.

   Add in this stepGreen plantain 1Corn on the cob 1

   medium-low heat

4. Add the cassava, potatoes and the remaining salt and simmer on medium-low heat for 22 min more, until the cassava is translucent and a fork slides in easily, and some potato has broken down to thicken the broth slightly. Pull out the tough fibrous core of the cassava before eating.

   Add in this stepCassava (yuca), fresh or frozen 300 gPotatoes 250 gSalt ¾ tsp

   medium-low heat

5. Meanwhile, cook the rice. Rinse it until the water runs clear, put it in a 16 cm pot with the measured water and the salt, bring to the boil on high heat, then cover, lower to low heat and cook for 18 min. Turn off the heat and let it rest, covered, for 5 minutes.

   Add in this stepLong-grain rice 150 gWater for the rice 220 mlSalt (for the rice) 1 pinch

   high heat→low heat

6. Remove the onion bundle and taste the broth for salt. Stir in the chopped coriander leaves. Serve the chicken, vegetables and broth in deep bowls with rice, avocado slices and lime wedges on the side. In Colombia people often add spoonfuls of rice to the broth as they eat.

   Add in this stepFresh coriander (cilantro), stems and leaves 7.5 gRipe avocado 1Lime 1