Introduction
Welcome to EvasRecipes, where we explore the world of flavors and create unforgettable dishes. Today, we’re going on a culinary journey to Peru, where the vibrant culture and stunning landscapes meet the most delicious and aromatic Peruvian Chicken Soup recipe. Imagine a warm, comforting bowl filled with tender chicken, fluffy rice, and the freshness of cilantro, all infused with the subtle spiciness of aji amarillo peppers and the brightness of lime juice.
As you take your first sip, the bold flavors of cumin and bay leaves transport you to the bustling streets of Lima, where the smell of sizzling meats and fresh produce fills the air. The creaminess of the potatoes and the pop of color from the scallions and cilantro make this Peruvian Chicken Soup a true delight for the senses.
In this blog post, we’ll dive into the world of Peruvian cuisine and explore the secrets behind this mouthwatering Peruvian Chicken Soup recipe. So, let’s get started and discover the magic of Peruvian cooking!
Why You’ll Love This Recipe
This Peruvian Chicken Soup recipe is a game-changer for anyone looking to add some excitement to their meal routine. With its unique blend of Peruvian spices, fresh cilantro, and lime juice, this soup is a true reflection of the country’s rich culinary heritage. The addition of aji amarillo peppers gives it a subtle kick, while the organic spices from Frontier Co-op ensure that every bite is not only delicious but also wholesome.
One of the best things about this recipe is its versatility. You can serve it as a comforting lunch or dinner, or even as a starter for a special occasion. The possibilities are endless, and we’ll explore some of our favorite serving suggestions later in this post.
Ingredients
- 4 teaspoons olive oil, divided
- 1 cup minced red onion
- 1/2 cup minced red pepper
- 1 pound chicken breast
- 4 cups low-sodium chicken broth, divided
- 1 1/2 cups 1/4-inch cubed Yukon gold potatoes
- 1/2 cup short grain brown rice
- 1/2 cup frozen peas
- Juice from 1 lime
- 1 teaspoon Frontier Co-op® Cumin
- 1 Frontier Co-op® Bay Leaf
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1 cup packed cilantro leaves, plus more for garnish
- 1 tablespoon aji amarillo paste or 1 serrano pepper, minced
- 1/3 cup minced scallions, plus more for garnish
- 2 cloves garlic
- Fresh lime wedges, for garnish
Ingredient Notes & Substitutions
When it comes to the ingredients, we want to ensure that you have the best possible experience with this recipe. For the aji amarillo paste, you can substitute it with a minced serrano pepper if you can’t find the paste. Additionally, if you prefer to use different spices, you can substitute the Frontier Co-op spices with similar organic alternatives.
The key ingredients in this recipe are the chicken breast, potatoes, and rice, which provide a hearty and comforting base for the soup. The aji amarillo peppers add a unique and subtle spice, while the lime juice and cilantro add a burst of freshness and flavor.
Equipment Needed
To make this Peruvian Chicken Soup, you’ll need the following equipment:
- Large pot
- Blender
- Measuring cups and spoons
Step-by-Step Instructions
- Heat 2 teaspoons of the olive oil in a large, heavy-bottomed pot over medium heat. Add 1 cup minced red onion and 1/2 cup minced red pepper, cooking for 6 to 8 minutes until the onions are translucent. Remove the cooked vegetables from the pot and transfer them to a bowl.
- In the same pot, heat the remaining 2 teaspoons of olive oil. Add 1 pound chicken breast and cook for 2 minutes on each side, just to sear. Return the onion and pepper mixture to the pot. Pour in 3 cups low-sodium chicken broth. Add 1 1/2 cups 1/4-inch cubed Yukon gold potatoes, 1/2 cup short grain brown rice, 1/2 cup frozen peas, juice from 1 lime, 1 teaspoon Frontier Co-op® Cumin, 1 Frontier Co-op® Bay Leaf, and 1/4 teaspoon Frontier Co-op® Sea Salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 35 minutes, until the chicken is cooked through and the rice is almost done.
- While the soup simmers, combine 1 cup packed cilantro leaves, 1 tablespoon aji amarillo paste (or 1 minced serrano pepper), 1/3 cup minced scallions, 2 cloves garlic, and the remaining 1 cup low-sodium chicken broth in a blender. Pulse until the mixture is well combined and semi-smooth.
- Remove the cooked chicken breast from the pot. Using two forks, carefully shred the chicken. Return the shredded chicken to the pot.
- Add the blended cilantro mixture from the blender to the pot with the soup and shredded chicken. Stir until well combined and continue to cook for another 5 to 10 minutes, allowing the flavors to meld.
- Ladle the hot Peruvian Chicken Soup into bowls. Garnish with additional cilantro leaves, fresh lime wedges, and minced scallions as desired, then serve immediately.
Visual Guide & Tips
As you cook, pay attention to the colors and textures of the ingredients. The onions and peppers should be translucent and slightly caramelized, while the chicken should be cooked through and shredded into tender pieces. The potatoes and rice should be cooked until they’re tender, and the peas should be bright green and slightly tender.
When blending the cilantro mixture, make sure to pulse until it’s well combined and semi-smooth. You can adjust the amount of broth to achieve the desired consistency. Additionally, be careful when handling the hot pot and blender, and always use oven mitts or a towel to protect your hands.
Pro Tips & Troubleshooting
To ensure that your Peruvian Chicken Soup turns out perfectly, here are some pro tips and troubleshooting advice:
- Use high-quality ingredients, including fresh cilantro and organic spices.
- Adjust the amount of broth to achieve the desired consistency.
- Be careful when handling the hot pot and blender.
- If the soup is too thick, add a little more broth. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
- If you can’t find aji amarillo peppers, substitute with a minced serrano pepper.
Common mistakes to avoid include overcooking the chicken, underseasoning the soup, and not blending the cilantro mixture enough. To avoid these mistakes, make sure to cook the chicken until it’s just done, season the soup with salt and pepper to taste, and blend the cilantro mixture until it’s well combined and semi-smooth.
Storage & Freezing
To store the Peruvian Chicken Soup, let it cool completely and then refrigerate it for up to 3 days. You can also freeze it for up to 2 months. When reheating, make sure to heat it until it’s steaming hot and serve immediately.
Frequently Asked Questions (FAQ)
Here are some frequently asked questions about the Peruvian Chicken Soup recipe:
- Q: Can I use boneless chicken thighs instead of breast?
- A: Yes, you can use boneless chicken thighs, but adjust the cooking time as needed.
- Q: Can I substitute the aji amarillo peppers with a different type of pepper?
- A: Yes, you can substitute the aji amarillo peppers with a minced serrano pepper or another type of hot pepper.
- Q: Can I make this recipe in a slow cooker?
- A: Yes, you can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Q: Can I freeze the soup for later use?
- A: Yes, you can freeze the soup for up to 2 months. Let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer.
- Q: How do I reheat the soup?
- A: To reheat the soup, thaw it overnight in the refrigerator, then reheat it in a pot over medium heat until it’s steaming hot. You can also reheat it in the microwave, but be careful not to overheat it.
- Q: Can I serve the soup with other dishes?
- A: Yes, you can serve the soup with a variety of dishes, such as crusty bread, salad, or grilled cheese. It’s also delicious as a starter or main course.
Nutritional Information (Approximate)
Per serving (serves 4):
{
“calories”: “360 kcal”,
“protein”: “27g”,
“carbs”: “25g”,
“fat”: “7g”,
“fiber”: “4g”,
“sugar”: “3g”,
“sodium”: “200mg”,
“other”: “N/A”
}
Conclusion
In conclusion, this Peruvian Chicken Soup recipe is a must-try for anyone looking to add some excitement to their meal routine. With its unique blend of Peruvian spices, fresh cilantro, and lime juice, this soup is a true reflection of the country’s rich culinary heritage. So, go ahead and give it a try, and don’t forget to share your experience with us on social media using the hashtag #EvasRecipes. Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! If you’re looking for more delicious and easy-to-make soup recipes, be sure to check out our soup recipes collection or try our Creamy Chicken Gnocchi Soup recipe for a comforting and satisfying meal. You can also explore our vegetarian slow cooker recipes for more plant-based meal ideas.
Peruvian Chicken Soup
Ingredients
Method
- Heat 2 teaspoons of olive oil in a large pot over medium heat, add 1 cup minced red onion and 1/2 cup minced red pepper, and cook until the onions are translucent.
- Heat the remaining 2 teaspoons of olive oil, add 1 pound chicken breast, and cook for 2 minutes on each side.
- Add the cooked vegetables, 3 cups chicken broth, 1 1/2 cups potatoes, 1/2 cup brown rice, 1/2 cup frozen peas, lime juice, cumin, bay leaf, and sea salt to the pot, and bring to a boil.
- Reduce heat to a simmer, cover the pot, and cook for about 35 minutes, until the chicken is cooked through and the rice is almost done.
- Combine cilantro leaves, aji amarillo paste, scallions, garlic, and the remaining 1 cup chicken broth in a blender, and pulse until well combined.
- Remove the cooked chicken from the pot, shred it, and return it to the pot.
- Add the blended cilantro mixture to the pot, stir until well combined, and continue to cook for another 5 to 10 minutes.
- Ladle the hot soup into bowls and garnish with additional cilantro leaves, fresh lime wedges, and minced scallions as desired.