Green Chicken Soup

Traditional Peruvian Cooking with Chef Valeria Molinelli.

(Serves 8)

Ingredients:

1 bunch cilantro, washed and dried, leaves removed from stems
8 chicken pieces, dark meat only
Salt and black pepper, to taste
Cumin, to taste
1/2 cup vegetable oil
1 cup red onion, chopped
1 clove garlic, minced
6 tablespoons aji Amarillo paste
Oregano, to taste
1 cup rice
3/4 cup peas, fresh or frozen
3/4 cup corn kernels
1/2 cup dark beer
6 1/2 cups chicken stock
6 stalks celery, chopped
4 Yukon Gold potatoes, peeled and halved
2 limes
Method of Preparation:
1. Place the cilantro leaves in a blender with a little bit of water; puree.  Add enough water to make 3/4 cups puree.
2. Season chicken pieces with salt, pepper, and cumin.
3. In a pot, heat oil over medium-high.  Sear the chicken pieces until golden on all sides.  Remove from pot and set aside.
4. In the same oil, sauté the onion, garlic and aji Amarillo for five minutes.  Season with salt, pepper, oregano, and cumin.  Add cilantro puree, chicken, rice, peas, and corn.  Combine well.
5. Add the beer and half of the stock.  Bring to a boil and let reduce.  Reduce heat, add the rest of the stock and the celery and stir until rice is al dente.
6. Add the potatoes and cook over low heat until potatoes are soft.  If soup gets too thick, add a little bit more stock.
7. Before serving, squeeze lime juice into the soup for extra flavor.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.