Gather the ingredients.

Cut the bones from the chicken thighs and add them to a large Dutch oven or other heavy-duty pot. If the chicken thighs have skin, remove and discard, or save them for another purpose.

Cut the chicken thighs into bite-size pieces. Set aside.

Add the onion, lemon, garlic, coriander, bay leaves, tarragon or parsley stems, culantro, and chicken broth to the pot with the chicken bones. Bring to a boil over high heat. Reduce the heat to low and simmer for 45 minutes.

Strain the stock through a fine mesh strainer, discarding the strainer's contents. Set the stock aside.

Gather the ingredients.

Add the culantro (or cilantro stems), ají dulce peppers, Cubanelle pepper, garlic, celery, oil, and oregano to a blender or food processor.

Pulse, then process on high until the ingredients are puréed. Set aside.

Gather the ingredients.

Add the coconut oil to large Dutch oven or other heavy-duty pot over medium heat. When the oil is hot, add the garlic, harissa, saffron, salt, and the sofrito. Sauté, stirring constantly until the mixture begins to soften and become fragrant, about 2 minutes.

Add the reserved chicken meat and cook, stirring occasionally, until lightly caramelized, about 5 minutes.

Add the coconut milk and scrape up any browned bits on the bottom of the pot.

Add the reserved chicken stock and bring to a boil over high heat. Lower the heat to low, and continue simmering, covered, while you make the plantain dumplings (bolitas).

Remove and discard the peel from the plantain. Cut the plantain into 3 to 4 large crosswise pieces. Transfer to a food processor with ½ teaspoon salt, garlic powder, and pepper.

Pulse, then process the plantain mixture, scraping down the sides of the bowl occasionally, until a smooth paste forms. Alternatively, grate the plantains on the small holes of a box grater or with a microplane.

With damp hands, form dumplings, about 1-inch in diameter. Transfer the dumplings to the soup. Raise the heat to medium and continue to cook, uncovered, gently stirring occasionally until the dumplings float to the surface. Continue to cook until the dumplings begin to soften, about 10 minutes.

Add the rice and continue to cook, stirring frequently, until the rice and bolitas are tender, 15 to 20 minutes more. Adjust the seasoning of the soup with salt to taste.

Stir in the scallions and continue to cook until they begin to soften, about 1 minute more.

Divide the soup between bowls, garnish as desired, and serve.