Aguadito de Pollo Recipe (Peruvian Chicken Soup)
User Reviews
5
Aguadito de Pollo Recipe (Peruvian Chicken Soup)
Description
This Peruvian Chicken Soup begins by pureeing cilantro leaves, serrano pepper, garlic, and chicken broth to form a vibrant green base. Chicken thighs and drumsticks with skin are browned in olive oil for a crisp texture and added flavor before simmering with yellow onion, diced red bell pepper, ground cumin, white rice, corn, and the cilantro blend.
The combination of aromatic herbs and spices creates a richly flavored broth with herbal brightness and a mild pepper heat. The rice cooks within the soup, absorbing flavors, and the chicken remains tender thanks to initial searing and subsequent gentle simmering. The soup is served with lime wedges to add fresh acidity.
Aguadito de Pollo can be customized by swapping white rice for brown rice or quinoa, adjusting cooking times accordingly. Adding peeled sliced carrot with the onions is an option for additional sweetness and texture. This hearty soup works well as a main course for a comforting meal.
Using authentic ingredients like aji amarillo paste instead of serrano pepper brings a traditional Peruvian flavor. Equipment such as a Dutch oven and blender facilitate preparation.
Ingredients
- 1 1/2 cup cilantro from 1 bunch, divided, leaves
- 1 Serrano pepper halved and de-seeded, or you could use aji amarillo
- 4 garlic peeled, cloves
- 4 cups chicken broth divided
- 2 tablespoons olive oil
- 2 chicken thighs skin-on and bone-in
- 2 chicken drumstick skin-on and bone-in
- 1/2 yellow onion diced, or frozen peas (thawed
- 1 red bell pepper diced
- 1/2 teaspoon cumin ground
- 1/4 cup white rice if using brown rice see note below!, or brown rice
- 1 corn cut off the cob or 1/3 cup frozen corn, ear
- kosher salt to taste
- 3 lime cut into wedges
Instructions
- Add 1 cup cilantro leaves, serrano pepper, garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is pureed. Set aside.
- In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip and cook for an additional 5 minutes. Remove from pot and set aside.
- If the chicken absorbed all of the oil, add a teaspoon of olive oil. If it released too much fat, pour it out, reserving about a teaspoon. Add yellow onion and cook until translucent, about 3 to 4 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes.
- Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with about 3 1/2 cups of chicken broth. The broth should almost cover the chicken. Bring the soup to a simmer and then immediately turn the heat down to medium low. Cover the pot and cook for 20-30 minutes, and until rice is fully cooked.
- Add the remaining 1/2 cup cilantro leaves to the blender and 1/4 cup chicken broth. Just before serving, add the mixture to the soup. This will give it a bright green color.
- When you’re ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of kosher salt. Mix in corn right before serving.
- Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime. It’s important.
Notes
- Brown rice requires longer cooking time—around 40 minutes—in this soup compared to white rice.
- Quinoa can be used as an alternative to rice and cooks in about 20 minutes.
- Adding a peeled, sliced carrot with the onions adds extra sweetness and texture to the soup.
- Aji amarillo paste may replace serrano pepper for authentic Peruvian flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 90mg | 30% |
| Sodium | 952mg | 40% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 73mg | 81% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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