It’s simple to produce the sweet, delicate tamagoyaki that you can get in Japanese restaurants. Melted cheese and flavorful mushrooms are inside this hybrid tamagoyaki.
| Prep Time: | 40 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 skinless, boneless chicken breast halves – cut in half
- salt and pepper to taste
- ½ cup olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon seeded, minced serrano chile
- ½ cup chopped cilantro
- 1 cup green peas
- 1 cup corn
- ½ red bell pepper, chopped
- 10 cups chicken broth
- 4 Yukon Gold potatoes, cut in half
- 1 cup uncooked white rice
Instructions
- Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked with roasted chicken… It was delicious!!!! Almost like “Viva Chicken’s soup!
Delicious! I cooked it 40min as per the recipe then let it sit in the pot for 1 hour. When I warmed it up to serve, the potatoes were broken (mushy) so I pulled out the chicken pieces and cut it into bite size pieces and put back in the pot. The family LOVED it and even asked for seconds. New family favorite
best soup ever! I’ve made it repeatedly and it’s better every time. I add a little lemon juice to my bowl
Love this and make it all the time!
I was so excited to make this. I really enjoy the flavor of Peruvian cuisine. This didn’t live up to what I’ve had before. I made as written but subbed one thing and added more of the others. Here are the changes I made: for some reason I thought it said one Serrano not one TBS ( using double the amount of Serrano it still was not spicy enough). Two garlic cloves. Subbed carrots (had some left over) for the potatoes and I cooked a cup of rice separate bcause I used the instant pot to sauté and then slow cook the soup. I added the rice (which was way too much) before serving. I also put a whole bunch of cilantro tied with twine into the soup (this is such a delicious flavor) so I could take it out and add fresh for serving. I added 2 tsp of rouge pimento. There was hardly any flavor. This soup needed a bit of brightness. maybe lemon juice?
So happy I found this recipe! Made some adaptations — seasoned the chicken with salt, pepper, and Caldo Del Pollo and used boned chicken with skin for extra flavor. I added a LOT more garlic, took out the red bell pepper, and used less potatoes. Used one carton of chicken broth and a few cups of water. I could tell adding the peas and corn so early on was going to make it mushy, so I saved half the corn and peas to add with the rice at the end. Garnished with some fresh cilantro, some fresh lime juice, and aji sauce.
When I moved from the Los Angeles area I was so sad to leave my favorite Peruvian restaurant, El Pollo Inka, behind. This soup is very close to their chicken cilantro soup and is delicious. Now I just need their green sauce (Aji) recipe. I haven’t found anything close but I’m not giving up!
Shredded chicken, cooked rice separately added garlic powder & cumin! Hubby loved it! Definitely will make this again!
We found this soup fairly bland, to be honest. Felt that it needed more “flavor” – like maybe some kind of spice or herbs. Perhap that’s the way it’s supposed to be, but it’s not our taste. Followed the recipe with only a few minor changes – cooked the rice separately as many reviewers had suggested; increased garlic; and used two serranos. Plan to work on it more in leftovers.
I have made this several times, but lost the recipe. So thankful for this site and that you still have it!! I am making it again this weekend. A little spicy, but you can actually make it extremely spicy or just flavorful, which ever you prefer. Great soup!!
Excellent. I didn’t have all of the ingredients (no red pepper, only 2 large chicken breast halves, which I cut into bite-sized pieces and only 8 cups of broth and very finely minced cilantro), but it was fabulous. Just like my local Peruvian restaurant’s. I will make this again. The large amount of olive oil scared me and I checked to see if it was a mistake, but it cooks into the soup and is barely noticeable.
Used half the amount of chicken and broth. The rest of the ingredients remained the same size.
I blended the cilantro leaves which gave even flavor to each bite. Yum!
Super! Travelled to Peru last year and was haunted by this soup. First, used chicken broth cubes #2 instead of stock (stock was too greasy on first attempt). Then, skipped the potatoes and green peas unintentionally, so I used garbanzo beans, garnished with Haas avocado and a squeeze of lime??
Didn’t have serrano chile so i used a tsp of aji amarillo paste, came out great only a little spicy but nothing my kids couldn’t handle!
this was very good. used sweet potatoes instead of white just because i had to use it. thanks for the post Jose Mendoza!
This needed more “zip” for me. Also, there was way too much oil. Next time I will leave the seeds in the Serrano chile, add more garlic and only use about 1/4 c olive oil.
very good. might add more veggies next time. next time i will cook longer to soften the chicken, then add tbe rice later.
I remember whenever my mother’s family would make this, and it always seemed more “aguado” more watery, and not as stewed as this ended up turning out. Maybe I did something wrong, but I think next time I’ll add more water and cooked the rice separate, so this doesn’t turn mushy as this did when I reheated the leftovers.
I enjoyed, of course I take the jest of the recipe and do my own thing. I added more spices, cut things smaller to cook more uniform. but truly enjoyed.
I’m a HUGE soup fan and this get’s the top star for me. It was so delicious and hearty. It says to just cut the chicken breasts in half but then I had these “huge” chicken breasts sitting in the pot when the soup was done. Next time I will cut these into bite size pieces – same goes for the potatoes. GREAT RECIPE.