Peruvian Green Soup (Aguadito Cilantro Soup)
A peruvian soup called “levanta muertos” meaning resuscitation soup" great for when you have a cold, after a hangover the lime and the cilantro together are great immune boosting properties
4 tablespoons of Green Mojo
1 Serrano pepper, halved and de-seeded
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
2 chicken thighs, boneless skinless
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice or Quinoa (wash Quinoa well)
1-2 ear of corn, cut off the cob small pieces
1 cup of frozen Peas or Garbanzo Beans
Salt to taste
Cilantro leaves to garnish
Add Green Mojo, Serrano pepper, juice of 1 lemon, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.
In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, and until they are slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside and shred once they cool.
Add yellow onion and red bell peppers cook until translucent, about 5 minutes
Add minced garlic and cumin atop of mixture and cook until fragrant.
Add the rice or Quinoa and Green Mojo mixture to the pot and mix, being sure to completely coat the rice or Quinoa. Gently add the chicken, and back to the pot and cover and the remaining 4 cups of chicken broth.
The broth should just cover the chicken. Cook for 20-30 minutes, and until rice or Quinoa is fully cooked.
When you're ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of sea salt.
Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime. It's important.