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.
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 stalks celery stalks, sliced
- 1 medium yellow onion, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 4 cloves 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
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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.
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2
Reduce heat to medium and add 1 medium roughly chopped yellow onion, 1 medium roughly chopped green bell pepper, 4 cloves 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.
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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.
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4
Add 2 stalks 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).
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5
Taste and adjust seasoning with additional salt and black pepper. Stir in 1/4 cup roughly chopped fresh cilantro.
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6
Ladle soup into bowls and serve with 2 limes cut into wedges lime on the side for squeezing.