8 chicken thighs
12 cups water or chicken stock
2 chicken bouillon (if using chicken stock omit the bouillon)
1 cup aliños sauce
3 medium white potatoes, diced
3/4 cup long grain rice; washed and drained
1/2 cup peas
1/2 cup diced carrot
2 bunches minced cilantro (not a typo)
1 chopped jalapeno chiles
8 cloves chopped garlic cloves
2 Tbs Kosher salt
In a large pot place all the ingredients except the rice, peas, cilantro and 1 potato.
In a pot that can handle 3 quarts, bring to a boil and then reduce the heat to low and simmer for 45 minutes.
In a small saucepan bring water to boil, add reserved 1 potato chopped, and simmer until soft. Remove, crumble loosely with fork and reserve until later.
Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces.
Blend soup with an immersion blender
Add the washed rice and continue simmering for 15 minutes.
Add frozen peas, reserved crumbled potato, chopped chicken & cilantro during the last 5 minutes.
Season with salt and pepper. Serve.
250 calories per cup
