Peruvian Chicken Soup

Name: Peruvian Chicken Soup
Ingredients: 4 bone?in, skin?on chicken thighs (about 1 1/2 pounds); 4 bone?in, skin?on chicken drumsticks (about 1 1/2 pounds); Coarse salt and freshly ground pepper; 1/2 cup extra?virgin olive oil; 2 cups chopped fresh cilantro; 3 1/2 quarts (14 cups) chicken broth , homemade or store?bought; 2 large garlic cloves; 1 tablespoon minced seeded serrano chile pepper; 1 medium onion , finely chopped (about 2/3 cup); 1 large red bell pepper , finely chopped (about 1/2 cup); 2 teaspoons ground cumin; 1 cup uncooked, rinsed, and drained long?grain white rice; 8 small Yukon gold potatoes, peeled; 1 cup frozen peas , thawed; 1 cup frozen corn , thawed; 8 lime wedges (optional), for serving

Chef

Lorraine Wallace

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Cookbook

Mr. and Mrs. Sunday's Suppers

Published by Houghton Mifflin Harcourt

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This image courtesy of Waterbury Publications. Inc.

Our son Remick loves this soup! It's a traditional Peruvian dish that contains large pieces of chicken and potatoes cooked with peas, corn, and red pepper. It's meant to be very green, enriched using lots of cilantro (and Remick always asks me to make the broth even greener than that). I often make a double batch so I can send him home with individual storage containers to pack for his lunch to save time and money.

Serves8

Cooking MethodSauteeing

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

Five Ingredients or LessYes

MealDinner, Lunch

Taste and TextureHot & Spicy, Savory

Type of DishHot Soup, Soup

Ingredients

4 bone?in, skin?on chicken thighs (about 1 1/2 pounds)
4 bone?in, skin?on chicken drumsticks (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/2 cup extra?virgin olive oil
2 cups chopped fresh cilantro
3 1/2 quarts (14 cups) chicken broth, homemade or store?bought
2 large garlic cloves
1 tablespoon minced seeded serrano chile pepper
1 medium onion, finely chopped (about 2/3 cup)
1 large red bell pepper, finely chopped (about 1/2 cup)
2 teaspoons ground cumin
1 cup uncooked, rinsed, and drained long?grain white rice
8 small Yukon gold potatoes, peeled
1 cup frozen peas, thawed
1 cup frozen corn, thawed
8 lime wedges (optional), for serving

Instructions

Wash the chicken pieces and pat dry thoroughly with paper towels. Season each piece with salt and pepper. In a large, heavy stockpot, heat half of the oil over medium?high heat. Add the chicken pieces, skin?side down, and cook until browned, about 5 minutes, then flip over and brown on the other side. Remove the chicken from the pot and set aside on a platter to rest. Wipe out the pot with a paper towel and set aside.
In a blender, combine the cilantro, 1/2 cup of the broth, the garlic, and chili pepper. Blend until the mixture is thoroughly combined; it will be somewhat chunky and vividly green. Set aside.
Place the same large, heavy soup pot over medium?high heat and add the remaining oil. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the bell pepper and cumin and cook until the pepper has softened, 1 to 2 minutes more. Add the rice and the cilantro mixture to the pot, stirring to completely coat the rice and vegetables. Gently add the chicken back into the pot. Pour in the remaining broth. Add the potatoes to the broth. Reduce the heat and simmer until the rice is fully cooked and the potatoes are soft, 20 to 25 minutes. Keep the soup warm over low heat until you are ready to serve it.
About 3 minutes before you are ready to serve, stir in the peas and corn and allow them to heat through. Season the soup to taste with salt and pepper. Serve in warmed bowls with the lime wedges on the side, if you like.