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

Top Recipe for 4 Persons. All ingredients and tips for getting it right. We love this soup from Peru: The green chicken soup with coriander and spinach is both healthy and delicious.

Ingredients

• 4 chicken drumsticks, approx. 400 g
• 150 g long grain white rice
• 1.5 l chicken stock
• 1 tablespoon salt
• 3 potatoes, peeled, washed and cut into 1 cm cubes
• 2 tablespoon vegetable oil
• 1 small red pepper, finely chopped
• 1 corn on the cob, kernels cut off the cob (alternatively 1 tin of sweetcorn, drained, approx 250g)
• 0.5 white onion
• 2 bunch(es) coriander
• 2 garlic cloves, peeled, whole
• 50 g frozen peas
• 1 lime

Steps

1. Rinse the rice with cold water to remove excess starch.
2. Place the chicken drumsticks, rice and stock with the salt in a large saucepan and bring to the boil.
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. 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. 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. Place onion, coriander (leaves and stalks), and garlic in a blender and process until a green paste is formed.
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. Season with salt if required, lime zest and lime juice and serve.
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