Sopa de pollo (Panamanian chicken soup)

Instructions

1. Rinse the chicken pieces and trim off any excess fat.
2. Fry the sliced onion and garlic in the oil until translucent, then add the chicken and brown it for 5 minutes.
3. Pour in the water, add the culantro, salt and pepper, bring to the boil and skim.
4. Simmer covered for 40 minutes.
5. Add the carrots in rounds and the chayote in cubes, and cook for another 10 minutes.
6. Stir in the vermicelli and cook for 3 to 4 minutes, just until tender.
7. Sprinkle with chopped fresh coriander and serve with white rice and lime.