Aguadito de pollo (Peruvian chicken soup)
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I love Peru. It’s a beautiful country with beautiful people. I am also fascinated by the vast array of potatoes they have and their love of double carbs in their cuisine.
Aguadito de pollo is a vibrant, warming soup that incorporates both rice and potatoes. The verdant soup gets its colour from cilantro blended with stock, which is stirred in just before serving. While there are three types of chili in this dish, it is not an overwhelmingly spicy soup.
The soup comes together quickly and is a perfect weeknight dinner option. Served alone or with a side of crusty bread, this dish is a winner!
Aguadito de pollo
Aguadito de pollo
Servings: 8
Ingredients
3 chicken breasts, cubed
1 large poblano chili, chopped
1 serrano chili, chopped
1 small white onion, diced
1 lb yellow fleshed potatoes. diced
2 carrots, peeled and diced
1 bunch cilantro
1/2 cup uncooked white rice
1 cup green peas
2 tbs minced garlic
2 tsp cumin
1 tbs aji amarillo powder (a yellow-orange chili grown in the Andes, primarily in Peru)
1 tbs oil
6 cups chicken stock
2 tsp salt
1 tsp pepper
1 lime, juiced
Lime and cilantro to garnish
Instructions
Sauté the poblano, serrano and onion in the oil over medium heat for 5 minutes, until translucent
Add the garlic, aji amarillo, cumin and stir until fragrant - about a minute
Add the potatoes and carrots and stir to combine
Add 6 cups of chicken stock to a Dutch oven or large pot with the chicken breast. Bring to a boil and and poach gently for 5 minutes
Add the sautéed vegetables and spices to the chicken and stock, along with the uncooked rice, and salt and pepper
Simmer gently for 25 minutes until vegetables are tender and rice is cooked
Add peas
Put the whole bunch of cilantro (including stalks), the juice of a lime and 1 cup of stock from the pot into a blender and blend until smooth
Add the blended stock to the pot and stir to combine
Serve immediately, garnished with wedges of lime and chopped cilantro
