Recipe Tip: Peruvian Chicken Soup: Aguadito de ­Pollo Peruano - Falstaff

Instructions

1. Step 1

   Rinse the rice with cold water to remove excess starch.

2. Step 2

   Place the chicken drumsticks, rice and stock with the salt in a large saucepan and bring to the boil.

3. Step 3

   Simmer on low heat for 30 minutes, until the chicken pieces are cooked through. After three quarters of the cooking time, add the diced potatoes.

4. Step 4

   Meanwhile, heat the oil in a small frying pan, add the chopped red peppers and corn and sauté for 3-5 minutes until everything is soft. Add to soup.

5. Step 5

   When the chicken is cooked, remove it from the pot, remove the skin and take the meat off the bones, discard the bones. Return meat to the soup.

6. Step 6

   Place onion, coriander (leaves and stalks), and garlic in a blender and process until a green paste is formed.

7. Step 7

   Add to the soup with the peas, bring back to the boil for 2-3 minutes to cook through all ingredients. Remove from the heat.

8. Step 8

   Season with salt if required, lime zest and lime juice and serve.

9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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