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4.8 from 225 votes

Ecuadorian chicken rice soup {Aguado de gallina}

Ecuadorian chicken rice soup or aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.

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

Ingredients

  • 3 lbs chicken assorted pieces
  • ¾ cup rice uncooked
  • 2 tbs sunflower oil or butter
  • 1 cup chopped red onion about ½ onion
  • 1 cup chopped bell pepper about 1 pepper
  • 2 roma tomatoes peeled, seeded and chopped
  • 6 garlic cloves crushed
  • 2 tbs chopped parsley
  • 1 tsp dried oregano or 1 tbs fresh chopped oregano
  • 1 tsp ground cumin
  • 1 tsp ground achiote
  • 8 cups chicken broth or water
  • 2 potatoes peeled and diced, about 3 ½ cups
  • 1 cup chopped carrots
  • 1 cup peas fresh or frozen
  • 2 tbs finely chopped cilantro
  • salt and pepper to taste
Serve with:
  • chopped chives or green onions
  • avocado slices
  • Aji criollo hot sauce

Instructions

    Cup of Yum
  1. Soak the rice in water for 30 minutes
  2. 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.
  3. Add the chicken broth or water and bring to a boil.
  4. Add the chicken pieces and cook for about 30 minutes on low medium heat.
  5. Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
  6. Add the carrots and cook for 5 minutes
  7. Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
  8. Add the chopped cilantro and serve with avocado slices and hot sauce or aji.