Serves 4
Peruvians jokingly say this dish is a levanta-muertos (literally, that it wakes up the dead). It’s usually eaten at dawn, after partying all night long, for its restoring and soothing qualities. The same soup made with duck is even more popular than this homey chicken version.
4 chicken thighs and legs
Salt and pepper
¼ cup vegetable oil
½ cup onion, finely chopped
2 garlic cloves, mashed
3 tablespoons ají amarillo paste
2 cups cilantro leaves (discard the stems)
4 cups chicken stock
1 cup beer (optional)
½ red bell pepper, diced
1 cup carrot, diced
1 cup corn kernels
½ cup white rice
4 small potatoes, peeled
½ cup green peas
1. Season the chicken with salt and pepper. Heat the vegetable oil in a saucepan over medium heat, and sear the chicken pieces. Transfer them to a plate, and sauté the onion, garlic, and ají amarillo paste in the same saucepan, until golden.
2. Process the cilantro leaves in a blender with ¼ cup water, until smooth. Add to the onion mixture, along with the chicken stock, beer, chicken, corn, and carrots. Bring to a boil, turn the heat to low, cover, and simmer for 30 minutes.
3. Add the rice and potatoes, put the lid on again, and simmer until the potatoes are tender and the rice is cooked. If the soup is too thick, add more stock. Taste for seasoning, and serve.
This dish is quite big, so I recommend you make it your only course. Even if you serve it in small bowls, the corn, potatoes, and rice will make it very filling.