Brown the chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken drumsticks and brown on all sides. Season your chicken to your preference the night before or let it marinate for at least 30 mins. My seasoning mix is: salt, pepper, garlic powder, onion powder, oregano, salt free all purpose seasoning, paprika and thyme.
Build the base: Stir in the tomato paste, sofrito, pumpkin, garlic and celery. Mix well so everything is coated and lightly caramelized.
Add aromatics: Add half of the white onion, thyme, salt, all-purpose seasoning, and black pepper. Stir to combine.
Add liquids: Pour in the chicken stock and water. Bring to a boil, then reduce to a simmer.
Layer the herbs and spices: Add culantro, cilantro, scallion, and allspice balls. Pour in any leftover chicken seasoning juices. Cover and let simmer for 25–30 minutes.
Thick soup: Remove the onion and pumpkin from the pot and blend until smooth. Stir the mixture back into the soup to thicken. Taste and adjust seasoning!!! Every new layer needs seasoning.
Add vegetables in stages: Add the sweet corn and simmer for 10 minutes. Then add the potato, carrots, and taro root. Simmer another 10 minutes, or until vegetables are tender.
Finish and serve: taste and adjust seasoning as needed. Shred some of the chicken directly in the pot for extra texture. Serve hot or allow to cool before storing for meal prep.
