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Peruvian-style Chicken Soup (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 11/26/2015 - I love a good chicken soup, and I'm always keen to try a style I haven't tried before. This common Peruvian recipe incorporates rice, corn, peas, and other vegetables, along with a bit of serrano chili for a nice snap. It goes great with gluten-free bread and a nice gluten-free beer.
- 3-4 tablespoons olive oil
- 8-10 cups chicken broth
- 5-6 Yukon Gold potatoes, cut into large chunks
- 4 skinless, boneless chicken breast halves - cut into large chunks
- 1 cup green peas
- 1 cup corn
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon seeded, minced serrano chile
- ½ cup chopped cilantro
- ½ red bell pepper, chopped
- 1 cup uncooked white rice
- salt and pepper to taste
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, and cook until 1-2 minutes, until the onion softens.
Add the chicken, and cook for 5 more minutes.
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
Add the chicken broth, potatoes, and rice.
Bring to a boil, then lower heat to medium-low, and simmer 30-40 minutes, until the chicken is opaque and the potatoes are cooked through.
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