Reviewed: Nov. 9, 2009

Loved this! Only change I made was to use one cup cooked quinoa instead of potatoes and rice. (I cooked it seperately, then added.) Delicious and pretty...thanks for the recipe!

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ChicCook

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2009

Delicious soup! Very authentic recipe. I just added some celery in with the onion to cook, and little more garlic. I feel like I'm in Peru eating this soup. Tastes and looks just like it's supposed to.

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Ashley

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Reviewed: Oct. 24, 2009

This is the second time making the recipe - first was great. I'm making it for my 5 year old's bd so I am halving or less the seranos. I'll post again on how it went over. Also, to someone below, consider that you are not cooking chicken 1/2s, but you are halving 1/2s - could you have purchased whole chicken breasts? Also, crosshatching the breast will let the flavours enter and allow the chicken to dissolve into the stock a bit better.

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ben

Cooking Level: Expert

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Reviewed: Oct. 16, 2009

awesome! i cut my potatoes a little smaller and kept the rice on the side. i also used homemade chicken stock. was very good w/ cheese quesadillas.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 16, 2009

Fisrt time ever that I made the soup. It was Delicious!. Great recipe!!!

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Machy

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Reviewed: Jul. 14, 2009

Delicious! I used traditional Peruvian yellow aji pepper, and both red onion and scallions, waayyy more garlic, with a pinch of cumin. Also, I add the rice before serving.. so good!!!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jun. 9, 2009

Delicious! Used poblano and anaheim peppers instead, and still turned out great.

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ginakinata

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Mar. 2, 2009

So good! I will use this recipe over and over. We just got home from a 1 month trip to Peru - This soup took us back to Huanchaco.

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Candice

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Reviewed: Feb. 25, 2009

I made this for a Multicultural Potluck at my daughter's elementary school. It was a big hit! IT also smells wonderful while cooking!

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Nicole

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Reviewed: Feb. 16, 2009

It's Delilsh!!! Didn't change a thing.

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dianneg

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 28, 2009

This recipe deserves 5 stars! I made it last night for sick hubby. He loved it. I loved it. You just can't go wrong with this recipe. I really love the flavor of the fresh cilantro. I did use the less expensive bone-in chicken breast and par-boiled first, then picked the meat from the bones. Also saved the cooked broth and combined that with chicken broth, which cuts down on what you need for store-bought broth. Pre-cooked Basmati rice added last - which is good because I don't like overcooked rice or pasta in a soup. So easy to make and yummy ... bravo on this recipe!

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Jan. 5, 2009

Very good on a cold night! I have made it twice now. I cooked it in the crock pot the first time I made it and put the rice in too early. The second time I just added some leftover rice at the end. Such a good flavor to this soup.

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ANGELASEELY

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

Living In: Alvarado, Texas, USA

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Reviewed: Nov. 19, 2008

LOVED IT!

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Julie W.

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Reviewed: Sep. 2, 2008

It's a keeper! Very good as is; but we're tinkerers and we: -added small chunks of 1 avacado -1 cup of cilantro -drained the onion mix of excess oil before adding the other items (the soup has a significant layer of oil!)

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Joey & Jenessa

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Reviewed: Aug. 4, 2008

I'm peruvian and grew up eating rice and potatoes in the same meal so this recipe appealed to me! This soup is great! I made it just as the recipe said to, except with brown rice instead of white. Would be great for a crowd, since it makes a lot. I'm going to remove the potatoes and freeze the rest (potatoes don't freeze well). I bet its great leftover.

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suzrutte

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Reviewed: May 4, 2008

really good. I added some of the seeds from the chili and gave it a far bigger kick then I imagined! wwwooooo! but it was sooo good! by boyfriend loved it...

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Brook

Cooking Level: Beginning

Living In: Laguna Niguel, California, USA

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Reviewed: Mar. 5, 2008

I just finished making this soup & i must say it is amazing. My taste buds were dancin'! It has a bit of a spice to it & im really not the spicy type but in this case it was perfect. My family havent taste it yet but i couldnt wait to put my 2cents in :D Recipes is a keeper in my book

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yd4eva

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Reviewed: Dec. 6, 2007

I use the quinoa soup instead of stock too.

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flor dania

Cooking Level: Intermediate

Home Town: San Borja, Lima, Peru

Living In: Katy, Texas, USA

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Reviewed: Oct. 16, 2007

I made this last night and we really enjoyed it. I skipped the rice to save on a few carbs. My adult children even took home the left overs. I will definitely make this again. I cut the chicken and potatoes into smaller pieces and it saved a lot of time.

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Karen Gale

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Reviewed: Aug. 25, 2007

I've made this a couple of times now. I've never had Yukon potatoes before so decided to get the "proper" kind & try them. I still prefer red but they worked. I left the chicken and potatoes as bigger pieces for cooking as I was afraid if I strayed that the chicken might dry out while waiting for flavors to blend or whatever. And then once everything was cooked I cut things down a bit smaller. Couple of minor changes like leaving out the red pepper as they really don't do anything for me. All that olive oil was a bit much too. In the end, pretty good stuff with an interesting semi-tangy flavor. I didn't go wild crazy over it, but it's good, and reasonably easy to make.

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