Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 23 2020
Cooking With Staples - Peruvian-Style Chicken Soup With Cilantro and Lime
image from realsimple.com
½ cup loosely packed cilantro leaves
3 scallions, chopped
¼ cup fresh lime juice (from 2 limes)
2 cloves garlic
4 tablespoons olive oil, divided
1 large yellow onion, chopped
1 red or orange bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon crushed red pepper
1½ pounds bone-in, skin-on chicken breasts
1½ quarts chicken broth
12 baby Yukon Gold potatoes (about 1½ lb.), halved
3 medium carrots, finely chopped
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1¼ cups frozen green peas Tortilla chips, for serving
Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.
Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup.
Transfer chicken to a cutting board. Discard skin and use 2 forks to shred meat off bones (discard bones). Return chicken to pot and add peas. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro puree. Serve with tortilla chips.