Description
A vibrant, cilantro-infused Peruvian chicken soup that is hearty, healthy, and deeply comforting. Perfect for chilly days and family dinners.
Ingredients
Scale
- 2 lbs bone-in chicken thighs, cut into chunks
- 2 cups fresh cilantro leaves
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 carrots, sliced
- 1 cup frozen peas
- 1/2 cup white rice, rinsed
- 6 cups chicken stock
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- 1 lime, juiced
Instructions
- Heat oil in a large pot over medium heat and sauté diced onion and minced garlic until translucent.
- Add chicken chunks and sear on medium-high heat for 5 minutes per side until golden brown.
- Pour in chicken stock and bring to a gentle boil, then reduce heat to simmer for 20 minutes.
- Blend fresh cilantro leaves with a splash of warm broth until a smooth green paste forms.
- Stir the cilantro paste, diced carrots, and potatoes into the pot and simmer for another 15-20 minutes.
- Add rice and frozen peas, simmering for a final 10-12 minutes until the rice is tender.
- Stir in lime juice, season with salt and pepper, and serve hot.