This is a Peruvian chicken soup that I made for dinner tonight, adapted from A Cozy Kitchen. I’d hoped it would be more green for the photos but no such luck tonight. Nevertheless, it is a worthy recipe. A little spice, the heartiness of chicken and rice, and the freshness of sweet corn make this ideal for any season. I hope you enjoy it as well!
2 c. cilantro leaves & stalks (yes the stalks have just as much flavour)
2 serrano pepper, halved and seeded
4 garlic cloves (2 whole and 2 minced)
4 1/4 c. chicken broth, divided
2 tbsp. olive oil
4 chicken thighs, skin-on and bone-in (or a combination of chicken thighs and drumsticks)
1/2 yellow onion, diced
1/2 red bell pepper, diced (I had none sadly but for the colour, I wish I had)
1/2 tsp. ground cumin
1/4 c. white rice
1/2 c. green peas
1 ear of corn, cut off the cob
Salt to taste
1 lime, wedged
Add cilantro leaves, serrano peppers, 2 whole garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.
In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.
Add yellow onion to the remaining oil and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes, followed then by the minced garlic. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.
When you’re ready to serve, add salt to taste if needed. Mix in corn and peas shortly before serving.
Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.