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Puerto Rican Chicken Soup

Puerto Rican Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 1/2 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1 tsp adobo seasoning
  • 1/2 cup homemade or jarred sofrito
  • 1 packet sazón with annatto
  • 8 oz canned tomato sauce
  • 6 cups chicken broth
  • 2 leaves culantro or 1/4 cup chopped cilantro
  • 2 medium Yukon Gold potatoes, peeled and cut into chunks
  • 2 ears fresh corn, cut into 1-inch thick rounds
  • 1 tsp dried oregano
  • 1/2 cup medium-grain white rice
  • Salt to taste
  • Lime wedges and fresh cilantro for serving

Method
 

  1. Heat the oil in a large pot over medium-high heat. Season the chicken with adobo and brown the pieces on both sides, about 8 minutes total. Transfer to a plate.
  2. Reduce heat to medium and add the sofrito to the pot. Cook 2 minutes, scraping up brown bits. Stir in the sazón and cook 30 seconds. Add the tomato sauce and cook 1 minute.
  3. Pour in the broth and add the culantro and oregano. Return the chicken to the pot, bring to a boil, then cover and simmer on low for 25 minutes.
  4. Stir in the potatoes, corn, and rice. Cover and simmer for another 20 minutes, until the vegetables are tender and the rice is cooked. Remove the culantro leaves and season with salt.
  5. Ladle the soup into bowls and top with fresh cilantro and lime wedges. Serve hot.

Notes

If the soup sits, the rice will absorb liquid and thicken it. Reheat with a splash of broth to loosen. The corn rounds add a sweet crunch, so try not to skip them. For the best color, use the sazón packet.