👨‍🍳 조리법

1. 1

   In a large pot or Dutch oven, combine the chicken pieces, 6 cups of broth, chopped onion, and minced garlic. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender. Skim off any impurities that rise to the surface during the initial boiling.

   ⏱️ 35 minutes
2. 2

   While the chicken simmers, prepare the cilantro puree. In a blender, combine the packed cilantro with 2 cups of broth. Blend until smooth. If the mixture is too thick, add a little more broth. Stir in the ají amarillo paste.

   ⏱️ 5 minutes
3. 3

   Once the chicken is cooked, carefully remove the pieces from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids (onion and garlic). Return the strained broth to the original pot. Bring the broth to a gentle simmer over medium heat.

   ⏱️ 5 minutes
4. 4

   Add the rinsed rice to the simmering broth. Cook for about 15 minutes, stirring occasionally, until the rice is tender and has absorbed some of the liquid, thickening the soup slightly. While the rice cooks, shred or dice the cooked chicken into bite-sized pieces.

   ⏱️ 15 minutes
5. 5

   Stir the cilantro-aji amarillo mixture into the soup. Add the shredded chicken, peas, and corn kernels. Continue to simmer for another 5-7 minutes, allowing the flavors to meld and the peas and corn to heat through. Do not boil vigorously after adding cilantro, as it can dull the bright green color.

   ⏱️ 7 minutes
6. 6

   Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. The soup should be flavorful and slightly thick from the rice. Serve hot, garnished with a squeeze of fresh lime juice.

   ⏱️ 2 minutes