Eosinophilic Esophagitis Friendly Classic Peruvian Chicken Soup
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp ají amarillo paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 cups fresh cilantro leaves and tender stems, packed
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 medium yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 ear of corn, cut into 1-inch rounds (or 1 cup frozen corn kernels)
- ½ cup long-grain white rice, rinsed
- ½ cup frozen peas
For serving
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
- 2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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