This recipe is shared by Central American countries, with each country adding slightly different ingredients. In Honduras, it is traditionally made with range-free hens, although chicken is now commonly used in more urban regions of the country. The result is a thick, rich and succulent soup, very fulfilling, especially for colder weather.
1 whole chicken skinless and cut in quarters
2cups dried split yellow corn (maíz quebrado), found in most Latin American groceries