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Peruvian Chicken Soup with Rice and Potatoes
Ingredients
  • 1 whole chicken (4 ½ pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 ½ pounds)
  • 4 large sprigs parsley
  • 2 large sprigs thyme
  • 1 bay leaf
  • 1 tablespoon kosher salt, plus more for seasoning
  • ½ teaspoon black peppercorns, plus freshly ground black pepper for seasoning
  • 1 small onion, diced (1 cup)
  • 2 carrots, peeled and cut into ¼-inch rounds (1 cup)
  • ½ stalk celery, cut crosswise into ¼-inch slices (½ cup)
  • 1 cup white rice
  • 1 ¾ cups peeled and diced russet potatoes
  • 2 packed cups chopped fresh cilantro
  • 1 serrano chile, stemmed and seeded
  • 2 garlic cloves
  • 2 cups frozen corn, thawed
Steps
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