Serves 5 to 6 people.


  • 1 stewing hen (2½ lb), cut in serving pieces
  • 1 medium onion, chopped
  • 4 tablespoons cilantro, chopped
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons green pepper, chopped
  • 2 lbs ñame, peeled and chunked (potatoes can be substituted)
  • 2" section of corn on the cob for each serving (optional)
  • salt to taste


  1. Put chicken pieces into a stock pot with 2 quarts of water.
  2. Add onion, cilantro, oregano and green pepper.
  3. Cook for 1 hour.
  4. Add salt to tasted.
  5. Add ñame, cook until ñame is tender.
  6. Add corn last 15 minutes of cooking.
  7. Served with steamed rice on the side.

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