A Peruvian green chicken soup with cilantro broth, rice, peas, potatoes, carrot, yellow chile, and lime.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Blend the cilantro with half a cup of chicken broth.
Rub the chicken thighs with salt and black pepper.
Heat the oil in a pot and brown the chicken for 8 minutes.
Add the onion, garlic, and yellow chili paste, and fry for 4 minutes.
Add the cilantro puree and chicken broth, then cook for 20 minutes.
Add the rice, potatoes, carrot, and peas, then cook for 15 minutes.
Balance with lime juice and serve hot.
💡 Tip: Adding cilantro as a puree instead of frying it at the start keeps the soup's color brighter.
🍽️ Serving suggestion: Divide into bowls with lime wedges, hot sauce, and fresh cilantro, and serve on its own instead of with plain rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~380
kcal calories
28
g protein
48
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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