This is one of my childhood favorites! I hope you try it!! Caldo de pollo ✨1 Tablespoon avocado oil ✨4-8 pieces of chicken with skin on ✨1 teaspoon of each to season the chicken: adobo, onion powder, garlic powder, cumin ✨10 cups of water ✨1 yellow onion diced ✨2 tomatoes diced ✨1 yuca ✨1 russet potato ✨1 squash ✨chayote ✨1 platano ✨2 fresh corn ✨4 cloves of garlic minced ✨1 bunch of cilantro ✨3-4 Tablespoons of better than bouillon chicken ✨1 packet of sazón con achiote ✨lime & picante chombo optional but highly recommended! ✨1 Tablespoon of each to season the broth: adobo, onion powder, garlic powder, cumin, oregano 1. Season the chicken with adobo, onion powder, garlic powder, and cumin. 2. Heat avocado oil in a pan over medium-high heat and sear the chicken on both sides for about 2 minutes per side. Remove the chicken from the pan and set it aside. 3. Add diced onions to the same pan and sauté until translucent, about 2 minutes. Stir in the diced tomatoes, minced garlic, and the packet of sazón, cooking until the garlic is fragrant. 4. Return the chicken to the pot and pour in 10 cups of water. 5. Add the remaining seasonings to the pot and stir. 6. Bring the soup to a boil, then add the vegetables (yuca, potato, squash, corn chayote, and plantain) along with 3–4 tablespoons of Better Than Bouillon. Simmer for 20–30 minutes, or until the vegetables are tender. 7. Stir in half the bunch of chopped cilantro. Taste and adjust seasoning as needed. 8. Garnish with lime juice and picante chombo, then serve and enjoy. Note: I like to start off with plenty of water because as you’re cooking it, some of it is going to evaporate, that’s why I recommend tasting it for seasoning at the very end when you have the right amount of water left for your broth. #sancochopanameño #soup #soupseason #cozydinner #sopadepollo #cookwithme #recipe #cozyvibes #caldodepollo