Buttermilk Baked Chicken

I made a variation of this recipe last night. I made several changes, like we didn't have any hot sauce so I used southwest seasoning instead, plus I eliminated the thyme. Oh, and I didn't add any salt because I figured the cheese and breadcrumbs had enough sodium. It took longer than 35 minutes for the thighs to cook (more like 50 minutes, but maybe because I overcrowded the pan). But all in all, I'd recommend this. I baked it on my PC (Pampered Chef) bar pan and it browned really nicely and didn't stick at all. I'll need to try this dish again a few times before I come up with my own variation of the recipe and publish it here.

Peruvian Chicken Cilantro soup

Recently, I made Peruvian chicken cilantro soup. It was a mix of this recipe and this
one.

Based on what I learned from my first attempt, here's my version

Peruvian Chicken and Cilantro Soup
Yields: 6-8 servings

Ingredients:
2 to 2 1/2 lbs chicken quarters
3 medium peeled potatoes, diced (6 pieces each)
6 T rice, washed and strained
1 celery stalk
1 T fresh chopped garlic (you definitely need this much)
1 tsp salt or to taste
8 C water
1/2 bunch cilantro blended in a 1/2 cup of water
1 to 1 1/2 cups veggies (a mix of diced green beans, diced carrots, corn, and peas; can use fresh or frozen veggies)
lime wedges

Directions:
Place water, chicken, potatoes, rice, celery and garlic into a 5 qt pot and bring to boil over heat; once boiling, reduce to medium heat for 20-30 minutes (or until chicken is tender), stirring occasionally.
Add the cilantro mixture, green beans, carrot, corn and green peas.
Remove the celery stalk and chicken. Discard the celery. Separate the chicken from the bones and shred into chunks. Place back into the pot.
Let simmer for 5 more minutes and add salt and pepper to taste.
Serve hot with a piece of lime on the side.