Peruvian Green Chicken Soup

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion
• 4 whole garlic cloves
• 1 whole jalapeño pepper
• 2 cups fresh cilantro, packed
• ½ cup fresh parsley, packed
• 3 whole medium yukon gold potatoes
• 1 cup corn kernels, fresh or frozen
• 6 cups chicken stock, low-sodium
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lime juice
• ½ cup white rice

Instructions

1. 1

   Pat the 1.5 lb of boneless skinless chicken thighs completely dry with paper towels — this helps them brown properly and develop flavor. Season both sides generously with a pinch of kosher salt and black pepper.

2. 2

   Dice one medium yellow onion into 1/4-inch pieces, keeping them uniform. Peel and finely mince 4 garlic cloves. Cut 1 jalapeño pepper in half lengthwise, remove the seeds if you prefer less heat, then mince it into small pieces.

3. 3

   Roughly chop 2 cups of fresh cilantro (leaves and tender stems) and 0.5 cup of fresh parsley. Peel 3 medium yukon gold potatoes and cut them into 1/2-inch cubes — keep them uniform so they cook evenly.

4. 4

   Set a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and let it shimmer for about 1 minute. Working in batches if needed, add the seasoned chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side — you want a deep caramel color, which means the meat will stay moist inside. Remove the chicken to a plate.

5. 5

   Lower the heat to medium. Add the diced onion to the pot and sauté until translucent and softened, about 3-4 minutes — you should smell the sweetness of the onion when it's ready. Add the minced garlic and jalapeño, stirring constantly for about 1 minute until fragrant.

6. 6

   Add the roughly chopped cilantro and parsley to the pot and stir for about 30 seconds — the herbs will begin to soften and release their fragrant oils. Pour in 6 cups of low-sodium chicken stock and bring to a gentle boil over medium-high heat, stirring occasionally. This should take about 3-4 minutes.

7. 7

   Return the seared chicken thighs to the pot, nestling them into the broth. Lower the heat to medium-low and simmer gently, uncovered, for 12 minutes until the chicken is cooked through (an instant-read thermometer inserted into the thickest part should read 165°F).

8. 8

   Remove the chicken thighs from the pot and set aside. Add the cubed potatoes to the simmering broth and cook for 5 minutes until they just begin to soften. Stir in 0.5 cup of white rice and 1 cup of corn kernels (fresh or frozen), and continue simmering for 12-15 minutes until the rice is tender and the potatoes are fully cooked through — the broth should be gently bubbling, not violently boiling, to keep the texture intact.

9. 9

   Meanwhile, shred the cooked chicken thighs into bite-sized pieces by pulling them apart with two forks — the meat should fall apart easily. Taste the broth and adjust seasoning with a little more salt and pepper if needed. Stir in 2 tablespoons of fresh lime juice for brightness and acidity.

10. 10

    Return the shredded chicken to the pot and stir gently to warm it through, about 1 minute. Ladle the soup into deep bowls, making sure each gets chicken, potatoes, rice, and corn in the creamy green broth. Serve immediately with lime wedges and crusty bread alongside.

Tools you’ll need

• paper towels
• chef's knife
• cutting board
• 5-quart Dutch oven or heavy-bottomed pot
• wooden spoon
• instant-read thermometer
• two forks
• ladle
• deep serving bowls

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