Panamanian Caldo de Pollo (Traditional Chicken Soup)
A traditional caldo de pollo made with bone-in chicken, hearty vegetables, and a deeply seasoned broth. This is a comforting, nourishing soup that simmers gently and fills the kitchen with warmth.
Ingredients
- 1 tbsp avocado oil
- 8 chicken with skin on i like drumsticks and thighs
- 1 tsp of each to season chicken : adobo, onion powder, garlic powder, cumin, oregano to season chicken
- 10 cups water
- 4 tbsp better than bouillion
- 1 tbsp of each to season the broth: adobo, onion powder, garlic powder, cumin, oregano to season broth
- 1 packet sazon con achiote
- 4 cloves of garlic minced
- 2 tomatoes diced
- 1 yellow onion diced
- 1 yuca
- 2 chayotes or yellow squash
- 1 green plantain
- 2 fresh corn
- 1 bunch cilantro chopped
- lime & picante chombo for garnish
Instructions
Pat the chicken dry and season all sides evenly with adobo, onion powder, garlic powder, and cumin, making sure the spices coat the skin well.
Heat the avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, place the chicken in the pot skin-side down. Sear for about 2 minutes per side, just until lightly browned. The chicken does not need to cook through at this stage. Remove it from the pot and set aside.
In the same pot, add the diced onion. Cook for about 2 minutes, stirring occasionally, until softened and translucent. Add the diced tomatoes, minced garlic, and the packet of sazón. Stir and cook for another 1–2 minutes, until fragrant and slightly softened.
Return the seared chicken to the pot, nestling it into the onion and tomato mixture. Carefully pour in 10 cups of water.
Add the remaining broth seasonings to the pot and stir to combine. Bring the soup to a gentle boil over medium-high heat.
Once boiling, add the yuca, potato, chayote, plantain, and corn. Stir in 3–4 tablespoons of Better Than Bouillon. Reduce the heat to medium-low and let the soup simmer uncovered for 20–30 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.
Stir in the chopped cilantro. Taste the broth and adjust salt if needed. Keep in mind that the flavor will deepen slightly as it continues to simmer.
Ladle into bowls and finish with fresh lime juice and picante chombo, if desired. Serve hot.
Notes
I like to start with plenty of water because some of it evaporates as the soup simmers. It’s easier to adjust seasoning at the end once you see how much broth remains.
I recommend serving it with a side of white rice, lime and hot sauce!