Aguadito De Pollo (Peruvian Chicken Soup) Recipe

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Everett Dean Modified: March 22, 2022
Aguadito De Pollo (Peruvian Chicken Soup) Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 1tbspavocado oilor olive oil
  • 1poblano pepperlarge, cored and diced
  • 1white onionsmall, peeled and diced
  • 1tbspaji amarillo pasteor 1 serrano or jalapeño pepper, cored, and diced
  • 5garlic clovespeeled and minced
  • 6cupschicken stockdivided
  • 2cupschickenshredded or diced cooked
  • 1lbYukon gold potatoesdiced
  • 2carrotslarge, peeled and diced
  • ½cupwhiteor brown rice
  • ½cuppeas
  • 2tspground cumin
  • 1fresh cilantro leaves
  • 1juice lime

Instructions

  1. 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.  

  2. 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.

  3. Return the stockpot to the heat. Add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.  

  4. Bring the mixture to a simmer.  Then reduce heat to medium-low so that the soup maintains a low simmer.

  5.  Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork-tender and the rice is cooked.

  6. 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.

  7. Pureé for 1 to 2 minutes or until the mixture is completely smooth.

  8. Stir the cilantro mixture into the soup. Taste and season with a generous pinch of salt and black pepper as needed.

  9. Serve immediately, topped with your desired garnishes.

Optional garnishes: Extra chopped fresh cilantro leaves and thinly-sliced green onions.

Nutrition

  • 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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