Recipe: Rec:a Peruvian recipe

El Pollo Peruvian Chicken Soup
1 (2 1/2-pound) chicken quartered
2 potatoes, peeled and each cut into 6 pieces
6 Tbsp. rice, rinsed and drained
1 stalk celery
1 Tbsp.chopped garlic
1 Tbsp. salt
8 1/2 C. water
1/2 C. frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels) 1/2 bunch
cilantro Pepper Lime juice, optional
Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups water to boil in large
saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring
occasionally, about 30 minutes. Add frozen mixed vegetables. Process cilantro and remaining 1/2
cup water in blender. Stir into soup mixture. Remove soup from heat. Remove chicken and celery
stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and
celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5
minutes. Add remaining 2 teaspoons salt and pepper to taste. Sprinkle with lime juice to taste just
before serving if desired. 8 to 10 servings. Each of 8 servings