Peruvian Chicken Soup (Aguadito de Pollo)

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

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.