How To Make Aguadito De Pollo (Peruvian Chicken Soup)
This aguadito de pollo adds a refreshing kick to your basic chicken and rice recipe by mixing a ton of cilantro and other spices in a blender.
Heat oil in a large stockpot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the aji Amarillo paste or diced serrano, or jalapeño, and garlic. Continue sautéing for 1 to 2 more minutes until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
Return the stockpot to the heat. Add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.
Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer.
Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork-tender and the rice is cooked.
Once the soup is ready, add the cilantro leaves and lime and the remaining 1 cup chicken stock to the blender along with the pepper mixture.
Pureé for 1 to 2 minutes or until the mixture is completely smooth.
Stir the cilantro mixture into the soup. Taste and season with a generous pinch of salt and black pepper as needed.
Serve immediately, topped with your desired garnishes.
Optional garnishes: Extra chopped fresh cilantro leaves and thinly-sliced green onions.
- Calories: 338.86kcal
- Fat: 10.02g
- Saturated Fat: 2.43g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.60g
- Polyunsaturated Fat: 2.10g
- Carbohydrates: 42.43g
- Fiber: 9.77g
- Sugar: 13.36g
- Protein: 20.77g
- Cholesterol: 31.65mg
- Sodium: 305.86mg
- Calcium: 73.57mg
- Potassium: 968.40mg
- Iron: 3.86mg
- Vitamin A: 205.36µg
- Vitamin C: 89.09mg
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