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Photo: Alex Farnum; Styling: Randy Mon
- 8 cups reduced-sodium chicken broth
- 2 bone-in, skin-on chicken breasts (about 2 lbs.)
- 3 ears corn, husked and cut crosswise into 1-in. rounds
- 1 1/2 red bell peppers, cut into 3/4-in. chunks
- About 1 tbsp. aji amarillo paste*
- Juice of half a lemon
- 1/3 cup roughly chopped flat-leaf parsley
- 1. Put broth and chicken in a large pot. Bring to a boil, then reduce to a gentle simmer and cook until chicken is cooked through, about 20 minutes. Transfer to a plate and allow to cool. Skim broth.
- 2. Add corn and bell peppers to broth and bring to a boil, then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes. Meanwhile, remove skin and bones from chicken and shred meat into pieces.
- 3. Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.
- *Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.
- Calories: 131
- Calories from fat: 14%
- Protein: 19g
- Fat: 2.1g
- Saturated fat: 0.5g
- Carbohydrate: 9.9g
- Fiber: 1.3g
- Sodium: 627mg
- Cholesterol: 37mg