Peruvian Chicken Soup With Rice And Potatoes Recipe

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)

4 large sprigs parsley

2 large sprigs thyme

1 bay leaf

1 tablespoon kosher salt, plus more for seasoning

1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning

1 small onion, diced (1 cup)

2 carrots, peeled and cut into 1/4-inch rounds (1 cup)

1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)

1 cup white rice

1 3/4 cups peeled and diced russet potatoes

2 packed cups chopped fresh cilantro

1 serrano chile, stemmed and seeded

2 garlic cloves

2 cups frozen corn, thawed

Preparation

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.

Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.

Cut or tear chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.