Peruvian chicken soup
4-6 Drumsticks/ Thighs
2 oz corn oil
1 small onion, chopped
1 carrot, sliced
2 cloves garlic, minced
1 tsp chilli
1 whole bunch of finely chopped cilantro
1 cup of frozen green peas*
10 cups chicken broth
4 medium potatoes cut in quarters
1 cup white rice
1 tsp cumin
salt and pepper to taste
lime juice to taste
Season the chicken whit salt and pepper.
Heat the oil in a large heavy pot over medium high heat.
Stir in the onion, garlic and chilli pepper until the onion becomes soft.
Add chicken and continue to cook about 5 minutes.
Pour in the chicken broth, potatoes, rice, green peas, and cilantro.
Bring to boil, than reduce the heat to simmer until the potatoes are tender, about 30 minutes.
*If you are using canned green peas, you may add them in a last 10 minutes.