Peruvian coriander chicken and rice soup (Aguadito de pollo)

1. Season the chicken legs with salt and pepper and brown on all sides in the oil in a large pot; lift out.

2. In the fat, soften the finely chopped onion for 6 minutes, add the crushed garlic and ají amarillo paste and fry for 2 minutes.

3. Blend the coriander leaves and tender stems with a little water into a smooth green paste, pour into the pot and cook for 2-3 minutes, stirring.

4. Return the chicken, pour in the water and cook for 25 minutes; then add the rice, sliced carrots and pepper strips and cook for another 15 minutes.

5. Add the peas and sweetcorn and cook for 5 more minutes; season with salt and pepper – the soup should be thick and bright green.

6. Ladle into deep bowls and serve with lime wedges for everyone to squeeze into their soup.

Tip: In Peru aguadito is the "levantamuertos" – the one that raises the dead: eaten at dawn after a long night, a healing, warming soup for cold days.