Peruvian Chicken Soup (Aguadito De Pollo)

This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  skinless and boneless chicken breast halves, cut in half
•  salt, to taste
•  pepper, to taste
• 1⁄2 cup olive oil
• 1  medium onion, chopped
• 1  teaspoon  minced garlic
• 1  tablespoon  seeded minced serrano chili
• 1⁄2 cup  chopped cilantro
• 1  cup green peas
• 1  cup corn
• 1⁄2 red bell pepper, chopped
• 10  cups chicken broth
• 4  yukon gold potatoes, cut in half
• 1  cup  uncooked white rice

Directions

1. Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
2. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
3. Add the chicken, and continue to cook for 5 minutes.
4. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
5. Pour in the chicken broth, potatoes, and rice.
6. 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.