Ingredients
1 tender chicken½ cup vegetable oil
crushed garlic cloves
1 cup chopped onion
1 bunch of cilantro
1 cup peas
1 cup chopped carrots
1 cup corn
Ground Fresh yellow/ají amarillo
8 medium size yellow potatoes (if available) peeled and cut in halves
1 cup rice
1 bunch of spinach
6 ½ cups chicken broth
Cumin to taste
Salt to taste
Pepper to taste
Instructions
Put some olive oil in a pan and fry the chicken on high heat to give it a nice crisp layer, but don’t cook it all the way through.At the same time, put the garlic and chopped onions in a pot with a little olive oil and sauté until soft and fragrant, 2 minutes.
Blend the spinach and cilantro with the bone broth till you get a liquid consistency. You’ll only need a cup or two of the chicken broth for this part.
Add the chicken and spinach/ cilantro mix to the pot.
Add the rest of the chicken broth.
Add rice, vegetables and seasonings and set to boil.
Cook for about 20-30 minutes till rice is curled over and chicken is cooked thoroughly.
Topping
Cut half of one red onion into long, thin slices.Squeeze 2-3 limes.
Lightly season with salt.
Add this topping cold when serving the soup.
Variations
Due to the fact that we are beginning the Wahl’s Protocol, we made a few variations.We did not include the rice or corn.
We either leave out the potatoes or substitute them with sweet potatoes.
We opted for chicken bone broth, rather than chikcen broth.
