Preparation:

• Rinse the rice with cold water to remove excess starch. 
• Place the chicken drumsticks, rice and stock with the salt in a large saucepan and bring to the boil.  
• Simmer on low heat for 30 minutes, until the chicken pieces are cooked through. After three quarters of the cooking time, add the diced potatoes.
• Meanwhile, heat the oil in a small frying pan, add the chopped red peppers and corn and sauté for 3-5 minutes until everything is soft. Add to soup.
• When the chicken is cooked, remove it from the pot, remove the skin and take the meat off the bones, discard the bones. Return meat to the soup.
• Place onion, coriander (leaves and stalks), and garlic in a blender and process until a green paste is formed.
• Add to the soup with the peas, bring back to the boil for 2-3 minutes to cook through all ingredients. Remove from the heat.
• Season with salt if required, lime zest and lime juice and serve.