Low Iodine Classic Peruvian Chicken Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Iodine Classic Peruvian Chicken Soup

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, plus more to taste
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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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