Peruvian Chicken Soup
by Amber Brache
serves: 8
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Peruvian Chicken Soup |
| Ingredients: |
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4 |
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Boneless, Skinless Chicken breasts, halved |
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1/2 cup |
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Olive Oil |
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1 |
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Medium Onion Chopped |
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1 tsp |
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Minced Garlic |
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1 tbsp |
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seeded, minced serrano chile |
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1/2 cup |
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chopped cilantro |
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1 cup |
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green peas |
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1 cup |
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corn |
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1/2 |
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red bell pepper chopped |
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10 cups |
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chicken broth |
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1 cup |
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uncooked rice |
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4 |
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yukon gold potatoes, cut in half |
| Directions: |
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1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
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