Aguadito de Pollo (Peruvian Chicken & Rice Soup) - Serves 6

From: Gimmesomeoven.com

Grade Level - 3, in Ducbee's Opinion (Time-consuming prep)

(1 - easiest, 5 - difficult)

Ingredients
1 tbsp Avocado Oil or Extra-virgin Olive Oil
1 large poblano pepper, cored and diced
1 small white or yellow onion, peeled and diced
1 tbsp aji amarillo paste (or 1 serrano or jalapeno, cored and diced)
5 cloves garlic
6 c chicken stock, divided (5 and 1)
2 cups shredded or diced cooked chicken
1 lb Yukon gold potatoes, diced small (others are okay, but this is the best texture for soup)
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas

2 tsp ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Optional: extra garnishes of chopped fresh cilantro, scallions, manchego cheese

Equipment/Other:
Stock pot

Food processor or large blender

Directions

1. Heat oil in a large stock pot over medium-high.
2. Add the diced poblano and onion, and saute for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. Stir in the aji amarillo paste (or diced serrano or jalapeno) and garlic. Continue sauteeing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to the food processor or blender.
4. Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low to maintain a low simmer.
5. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, ro until the potatoes are fork-tender and the rice is cooked.
6. In the blender (once the soup is nearly ready), add the cilantro leaves and lime juice and remaining 1 cup chicken stock to the blender with the pepper & onion mixture. Puree for 1-2 minutes, or until the mixture is completely smooth.
7. Stir the cilantro mixture into the soup. 
8. Taste and season with a generous pinch (or more) of salt and black pepper as needed.
9. Serve immediately with optional garnishes.

*Feel free to add 1/2 cup whole kernel corn and/or diced red bell pepper. If soup is too thick, add extra cup of stock.