-
1
Wash the chicken pieces and pat dry thoroughly with paper towels.
-
2
Season each piece with salt and pepper.
-
3
In a large, heavy stockpot, heat half of the oil over mediumhigh heat.
-
4
Add the chicken pieces, skinside down, and cook until browned, about 5 minutes, then flip over and brown on the other side.
-
5
Remove the chicken from the pot and set aside on a platter to rest.
-
6
Wipe out the pot with a paper towel and set aside.
-
7
In a blender, combine the cilantro, 1/2 cup of the broth, the garlic, and chili pepper.
-
8
Blend until the mixture is thoroughly combined; it will be somewhat chunky and vividly green.
-
9
Set aside.
-
10
Place the same large, heavy soup pot over mediumhigh heat and add the remaining oil.
-
11
Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
-
12
Add the bell pepper and cumin and cook until the pepper has softened, 1 to 2 minutes more.
-
13
Add the rice and the cilantro mixture to the pot, stirring to completely coat the rice and vegetables.
-
14
Gently add the chicken back into the pot.
-
15
Pour in the remaining broth.
-
16
Add the potatoes to the broth.
-
17
Reduce the heat and simmer until the rice is fully cooked and the potatoes are soft, 20 to 25 minutes.
-
18
Keep the soup warm over low heat until you are ready to serve it.
-
19
About 3 minutes before you are ready to serve, stir in the peas and corn and allow them to heat through.
-
20
Season the soup to taste with salt and pepper.
-
21
Serve in warmed bowls with the lime wedges on the side, if you like.
