Colombian sancocho

Ingredients

Quantities for 8 servings.

• 2 kg Chicken, free-range, in pieces
• 600 g Cassava
• 2 piece Green plantains
• 3 piece Corn cobs
• 600 g Potatoes
• 2 piece Onions
• 5 piece Spring onions
• 4 piece Tomatoes
• 50 g Coriander
• 6 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Achiote
• 400 g Rice, to serve
• 2 piece Avocado, to serve
• 60 ml Vegetable oil
• to taste Salt and pepper

Method

1. Fry the finely chopped onion, spring onion, tomato and garlic with the cumin and achiote down to a paste.
2. Put the chicken in the pot, add half the hogao and cover with four litres of water.
3. Bring it up, skim and simmer forty minutes.
4. Add the corn in halved cobs and the cassava in large pieces and cook twenty minutes.
5. Add the plantain and potato and cook twenty-five minutes more.
6. Mash a couple of pieces of cassava in the pot to thicken the soup and stir in the remaining hogao.
7. Scatter with coriander and serve with white rice and avocado on separate plates.