To begin, rinse the hen pieces under cold water and pat them dry with a clean towel. In a large, heavy bottomed pot, heat 2 tablespoons of olive oil over medium heat. Brown the hen pieces for 2–3 minutes per side to enhance their flavour. Remove the hen from the pot and set aside.

Using the same pot, sauté the onion and garlic until fragrant, about 3 minutes. Add the cumin and achiote (or paprika), stirring until the spices are evenly coated on the onion and garlic. This step helps develop a deep, aromatic base for the broth.

Return the browned hen pieces to the pot and pour in 10 cups of water. Add the cilantro bundle, season with salt, and bring to a gentle boil. Skim off any foam that rises to the surface, ensuring a clear and clean broth.

Lower the heat to a simmer and cover the pot partially. Cook the hen for 60–90 minutes, or until the meat is tender and starts to separate from the bone. Periodically check and stir the pot to ensure even cooking.

Once the hen is tender, add the carrots, celery, potatoes, yuca, and corn to the pot. Continue simmering for 20 minutes, allowing the vegetables to absorb the rich flavours of the broth. Taste and adjust the seasoning with salt and pepper if necessary.

Add the green beans and plantain rounds to the pot. Let them cook for an additional 10 minutes, or until all the vegetables are tender but not falling apart. Remove the cilantro bundle and discard it.

Carefully remove the hen pieces from the pot and transfer them to a plate. Shred or cut the meat into smaller portions if desired, discarding any skin or bones. Return the meat to the pot and gently stir to combine.

To serve, ladle the soup into deep bowls, ensuring each portion contains a mix of meat, vegetables, and broth. Garnish with fresh cilantro leaves and a squeeze of lime juice for brightness. Serve alongside warm tortillas or crusty bread for a complete meal. Encourage guests to personalize their bowls with additional lime or a sprinkle of chili powder if preferred.