Caldo de gallina: An ancestral dish from award-winning Natalia Vallejo

Caldo de gallina: An ancestral dish from award-winning Natalia Vallejo Javier Piñero Caldo de gallina is a rich hen soup with herbs and garlicky plantain balls The James Beard award-winning chef's ancestral soup combines a richly simmered broth with herbs, avocado and traditional mofongo balls: garlicky twice-fried mashed green plantains. At the ceremonies in early June, 43-year-old San Juan restaurant Casita Blanca received an "America's Classics" nod; food writer Illyanna Maisonet took home the "Emerging Voice" award for her cookbook Diasporican that explores Puerto Rican cooking stateside; and Natalia Vallejo of Cocina al Fondo in San Juan earned the award for "Best Chef South" over chefs from Louisiana, Florida, Mississippi and Alabama. Javier Piñero Natalia Vallejo is the chef at Puerto Rico's Cocina al Fondo Support from chefs like Vallejo not only allows farmers to grow with security, it helps the island's food system become less dependent on imports. Javier Piñero Caldo de gallina is a rich hen soup with herbs and garlicky plantain balls Caldo de Gallina recipe By Natalia Vallejo Serves 6 Ingredients 1 whole hen or chicken kosher salt 5 recao leaves or ¼ bunch parsley plus ¼ bunch coriander 5 aji dulce or other small sweet peppers 1 cubanelle or Italian frying pepper 1 head of garlic 1 large onion ½ tbsp annatto seeds ¼ bunch coriander 1 tbsp fresh oregano olive oil 1 green plantain 2 cloves garlic, peeled 1 avocado, sliced 1 small chayote, thinly sliced Method Step 1 Pat the hen dry and season with salt.