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.