Aguadito de Pollo ( Peruvian chicken & rice soup)

4 skinless and boneless chicken breast halves, cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded minced serrano chili
1/2 cup chopped cilantro
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

1 Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
2 Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
3 Add the chicken, and continue to cook for 5 minutes.
4 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
5 Pour in the chicken broth, potatoes, and rice.
6 Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user YOUNGGRASSHOPAR.