1 hen (150 gr.) skin removed and in pieces 1 1/2 liters of water 2 green plantains cut in irregular pieces 1 yuca root small cut in irregular pieces 3 potatoes cut in irregular pieces 1 tomato cut in small pieces 1 onion, finely cut 1 garlic, finely cut 1/2 spoon of saffron coloring (Goya brand Azafran) 1/2 spoon of salt 1/4 spoon of pepper 1 spoon of cilantro, finely cut
Fill big pot with the water. Heat over stovetop until boiling. Add hen. Add tomato and onion. Cook for about 1 1/2 hours until meat of the hen becomes soft and easy to cut. Add vegetables, garlic and Azafran. Cook until vegetables are soft, about 30 minutes (add water if needed). Add salt, pepper and cilantro. It’s ready to enjoy.
Hen soup can be eaten with white rice and green salad, avocado and banana.