Ingredients

  • 4 skinless, boneless chicken breast halves – cut in half
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon seeded, minced serrano chile
  • 1/2 cup chopped cilantro
  • 1 cup green peas
  • 1 cup corn
  • 1/2 red bell pepper, chopped
  • 10 cups chicken broth
  • 4 Yukon Gold potatoes, cut in half
  • 1 cup uncooked white rice

Directions

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.