Peruvian Chicken Soup

Directions

1. 1
   Wash the chicken pieces and pat dry thoroughly with paper towels.
2. 2
   Season each piece with salt and pepper.
3. 3
   In a large, heavy stockpot, heat half of the oil over mediumhigh heat.
4. 4
   Add the chicken pieces, skinside down, and cook until browned, about 5 minutes, then flip over and brown on the other side.
5. 5
   Remove the chicken from the pot and set aside on a platter to rest.
6. 6
   Wipe out the pot with a paper towel and set aside.
7. 7
   In a blender, combine the cilantro, 1/2 cup of the broth, the garlic, and chili pepper.
8. 8
   Blend until the mixture is thoroughly combined; it will be somewhat chunky and vividly green.
9. 9
   Set aside.
10. 10
    Place the same large, heavy soup pot over mediumhigh heat and add the remaining oil.
11. 11
    Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
12. 12
    Add the bell pepper and cumin and cook until the pepper has softened, 1 to 2 minutes more.
13. 13
    Add the rice and the cilantro mixture to the pot, stirring to completely coat the rice and vegetables.
14. 14
    Gently add the chicken back into the pot.
15. 15
    Pour in the remaining broth.
16. 16
    Add the potatoes to the broth.
17. 17
    Reduce the heat and simmer until the rice is fully cooked and the potatoes are soft, 20 to 25 minutes.
18. 18
    Keep the soup warm over low heat until you are ready to serve it.
19. 19
    About 3 minutes before you are ready to serve, stir in the peas and corn and allow them to heat through.
20. 20
    Season the soup to taste with salt and pepper.
21. 21
    Serve in warmed bowls with the lime wedges on the side, if you like.