Ingredients

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

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving