Ecuadorian chicken rice soup {Aguado de gallina}
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
8
-
Course
Main Course, Soup
-
Cuisine
South American, American, Ecuadorian
Ecuadorian chicken rice soup {Aguado de gallina}
Description
This Ecuadorian chicken rice soup involves first soaking rice and preparing a refrito—a base sauce—by sautéing onions, garlic, bell pepper, tomatoes, parsley, oregano, cumin, and achiote in oil or butter. The refrito builds a rich flavor foundation with the soft vegetables and aromatic spices.
Chicken pieces are added with broth or water and cooked gently for 30 minutes, infusing the liquid with savory notes. Then soaked rice and diced potatoes are incorporated, cooking further until tender. Carrots and peas are added towards the end to maintain texture and color. Finally, freshly chopped cilantro brightens the soup before serving.
The result is a flavorful, rustic soup with tender chicken, hearty rice, and vegetables, balanced with earthy spices and anise-like achiote. Serving with chopped chives, avocado slices, and aji criollo hot sauce adds freshness and optional heat, enhancing the dish’s depth.
Ingredients
- 3 lbs chicken assorted pieces
- ¾ cup rice uncooked
- 2 tbs sunflower oil or butter
- 1 cup onion about ½ onion, red, chopped
- 1 cup bell pepper about 1 pepper, chopped
- 2 Roma tomato peeled, seeded and chopped
- 6 garlic crushed, cloves
- 2 tbs parsley chopped
- 1 tsp oregano dried or 1 tablespoon fresh chopped
- 1 tsp cumin ground
- 1 tsp achiote ground
- 8 cups chicken broth or water
- 2 potato peeled and diced, about 3 ½ cups
- 1 cup carrot chopped
- 1 cup pea fresh or frozen
- 2 tbs cilantro finely chopped
- salt to taste
- black pepper to taste
Serve with:
- chives chopped, or green onions
- avocado slices
- aji criollo hot sauce
Instructions
- Soak the rice in water for 30 minutes
- Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
- Add the chicken broth or water and bring to a boil.
- Add the chicken pieces and cook for about 30 minutes on low medium heat.
- Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
- Add the carrots and cook for 5 minutes
- Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
- Add the chopped cilantro and serve with avocado slices and hot sauce or aji.
User Reviews
Overall Rating
4.8
You'll Also Love
