Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 6 cups chicken broth
- 1 cup frozen corn kernels
- 1 cup white rice
- 1 cup chopped cilantro
- 1/2 cup ají verde sauce (Peruvian green chili sauce)
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, red bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Add the frozen corn and white rice to the pot and stir.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked.
7. Stir in the chopped cilantro and ají verde sauce.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium-high heat to brown chicken, then low heat to simmer soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 380
Fat: 8g
Carbohydrates: 44g
Protein: 33g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or shredded rotisserie chicken.
- White rice can be substituted with brown rice or quinoa.
- Ají verde sauce can be substituted with any green chili sauce.
Variations:
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Adjust the amount of ají verde sauce to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and a drizzle of ají verde sauce.
Garnishes:
- Chopped cilantro
- Ají verde sauce
- Sliced avocado
- Lime wedges
Pairings:
- Crusty bread
- Tortilla chips
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Cornbread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ají verde sauce is a popular condiment in Peruvian cuisine, made with green chili peppers, cilantro, garlic, and lime juice.
Flavor profiles:
This soup is savory, slightly spicy, and has a fresh herbaceous flavor from the cilantro and ají verde sauce.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Peruvian