Crush the garlic, the cilantro, the bell pepper and the chilies in a mortar and add salt to taste. Season the hen parts with this preparation, and leave it for a few minutes. Then put the hen parts in a pot and cover them with water. Simmer for 30 minutes, stir constantly. Peel the yam and chop it in medium dices. Chop the onion and add it to the pot with pepper, salt and oregano. Let it cook at medium heat for 30 minutes or more until the meat is tender. Stir constantly. While cooking the sancocho, prepare rice as side dish. Put the rice in a pot with a little oil and sauté for a few minutes. Cover the rice completely with water and add salt to taste. Cook the rice for 10 minutes or until is done. Once the sancocho is ready serve it with the rice, whether you mix it with the sancocho or as a side dish.


½ free-range hen
500 g yam (traditional)
½ small onion
3 sancocho chilies (or creole)
1 bell pepper
1 pinch of salt
4 garlic cloves
3 cilantro leaves
1 tbsp. of oregano