Peruvian Chicken Soup (Aguadito de Pollo) Recipe

Yield
8 servings

Ingredients
4 skinless, boneless chicken breast halves - cut in half
Salt and pepper to taste
1/2-cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced Serrano Chile
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
First, 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.

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, and then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutritional Information
Amount Per Serving Calories: 413 | Total Fat: 15.6g | Cholesterol: 42mg