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Sopa de Pollo Dominicana

A hearty Dominican chicken soup simmered with root vegetables, corn, and fresh herbs in a rich, golden broth. This beloved comfort food is a staple at Dominican tables on Sundays and holidays.

85 minEasyServes 6360 cal/serving

DominicanSoupStovetopStandardHigh ProteinDairy-FreeGluten-FreePork-FreeAlcohol-Free

Ingredients

  • 4 lbs bone-in chicken pieces (thighs and drumsticks), skin-on
  • 12 cups water
  • 1 lb yuca (cassava), peeled, cubed
  • 1 large green plantain, peeled, sliced
  • 2 ears corn on the cob, cut into thirds
  • 2 medium carrots, peeled, sliced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 4 garlic cloves, minced
  • 2 small plum tomato, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 sprigs fresh oregano (or 1/2 tsp dried)
  • 2 packets sazon seasoning (or 1 tsp annatto powder)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 limes lime, cut into wedges

Instructions

  1. 1

    Place 4 lbs skin-on bone-in chicken pieces (thighs and drumsticks) in a large pot and cover with 12 cups water. Bring to a boil over high heat, skimming any foam that rises to the surface.

  2. 2

    Reduce heat to medium and add 1 medium roughly chopped yellow onion, 1 medium roughly chopped green bell pepper, 4 minced garlic cloves, 2 small roughly chopped plum tomato, 2 sprigs fresh oregano (or 1/2 tsp dried), 2 packets sazon seasoning (or 1 tsp annatto powder), 2 tsp salt, and 1 tsp black pepper. Stir to combine.

  3. 3

    Simmer uncovered for 20 minutes, then add 1 lb peeled, cubed yuca (cassava), 1 large peeled, sliced green plantain, 2 ears cut into thirds corn on the cob, and 2 medium peeled, sliced carrots.

  4. 4

    Add 2 sliced celery stalks and continue simmering for 30 to 35 minutes, until the vegetables are completely tender and the chicken reaches an internal temperature of 165°F (74°C).

  5. 5

    Taste and adjust seasoning with additional salt and black pepper. Stir in 1/4 cup roughly chopped fresh cilantro.

  6. 6

    Ladle soup into bowls and serve with 2 limes cut into wedges lime on the side for squeezing.

Questions

How long does Sopa de Pollo Dominicana keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Pollo Dominicana?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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