Season the chicken with salt and pepper. Set aside.
Heat the olive oil in a large pot over medium-high heat. It is about 1 or 2 minutes
Add in the onion, rocoto chili or serrano chili and garlic; wait until cooking the onion is ready, it is about 1 minute.
Add the chicken seasoned, and continue to cook for 5 minutes.
Stir in the cilantro, peas, corn, and red pepper and cook them for about 1 o 2 minutes.
Pour the 10 cups of the chicken stock , yuccas, and rice.
Bring to a boil, after that reduce heat to medium-low. and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Serving Size 450ml
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.