Panamanian Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 yuca (cassava), peeled and cut into chunks 1 yuca (cassava), peeled and cut into chunks
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, carrots, celery, and green bell pepper. Sauté until the vegetables are tender.
3. 3.
   Return the chicken to the pot and add the diced tomato, ground cumin, dried oregano, and bay leaf. Stir well to combine.
4. 4.
   Pour enough water into the pot to cover the chicken and vegetables. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
5. 5.
   Add the yuca, plantains, and corn to the pot. Continue simmering for another 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Panamanian Chicken Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca properly, removing the tough outer skin. Cut it into manageable chunks before adding it to the soup.
• Plantains — Choose ripe plantains that are slightly soft to the touch. They will add a subtle sweetness to the soup.
• Corn — Use fresh corn for the best flavor. Cut the corn into thirds to make it easier to eat in the soup.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
• To save time, you can use pre-cut chicken pieces instead of a whole chicken.
• If you prefer a thicker soup, you can mash some of the cooked yuca and plantains with a fork before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.

Serving advice

Serve the Panamanian Chicken Soup in deep bowls, allowing the flavors to meld together. Accompany it with a side of cooked white rice or crusty bread to complete the meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it with the yuca, plantains, and corn visible, showcasing the variety of ingredients in the soup.