5 from 36 votes
Aguadito de Pollo Recipe (Peruvian Chicken Soup)
Aguadito de Pollo is a Peruvian chicken soup featuring a cilantro and serrano pepper puree blended into chicken broth with rice, corn, bell pepper, and onion. The soup includes skin-on chicken thighs and drumsticks crisped before simmering, resulting in a fragrant and bright broth highlighted by fresh herbs and mild spice.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
308 kcal
Course:
Dinner
Cuisine:
Peruvian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 308
% 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.