Sopa de Pollo
Homey Tico chicken soup with bone-in chicken, potato, carrot, chayote, and a bright cilantro finish — simple, restorative, and ladled over rice.
Ingredients
- 8 bone-in chicken pieces
- 2 potatoes (cubed)
- 2 carrots (sliced)
- 1 chayote (cubed)
- 2 corn on the cob (in pieces)
- 1 onion (chopped)
- 3 clovesgarlic (minced)
- 2 tbspSalsa Lizano
- 1/4 cupcilantro (chopped)
- salt and pepper (to taste)
Instructions
- 1
Simmer the chicken in about 2.5 quarts of salted water with the onion and garlic, skimming the foam, until the broth is flavorful, about 25 minutes.
25:00 - 2
Add the corn and carrots and simmer 10 minutes.
10:00 - 3
Add the potatoes and chayote and simmer until everything is tender, about 15 minutes more.
15:00 - 4
Stir in the Salsa Lizano, season well, and finish with plenty of cilantro.
- 5
Serve in deep bowls over a scoop of white rice, with lime wedges.
Notes
Bone-in chicken makes the broth; don't use boneless. A classic Tico remedy for cold, rain, or feeling under the weather. The scoop of rice in the bowl is the traditional touch. Photo: Paul Keller, CC BY 2.0, via Flickr.
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