INGREDIENTS:
4 - skinless, boneless chicken breast halves - cut in half
1 - medium onion, chopped
1 tspn - garlic, minced
1 tbsn - seeded Serrano chili, minced
1/2 cup - cilantro, chopped
1 cup - green peas
1 cup - corn
1/2 - red bell pepper, chopped
10 cups - chicken broth
4 - Yukon Gold potatoes, cut in half
1 cup - uncooked white rice
1/2 cup - olive oil
salt and pepper to taste

DIRECTIONS:
SEASON the chicken with salt and pepper. HEAT the olive oil in a large, heavy pot over medium-high heat. STIR in onion, garlic, and Serrano chili; COOK until onion has softened. ADD the chicken, and continue to cook for 5 minutes. STIR in 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. SIMMER until chicken is opaque and potatoes are tender, about 40 minutes.

- Source: allrecipes.com