A traditional comfort soup eaten across Peru, famously served the morning after celebrations; a cilantro-based chicken soup.
Brothy, green and soothing, with bright cilantro fragrance and mild chili warmth throughout. Tender chicken, soft potato and sweet corn fill every spoonful. It eats somewhere between a soup and a loose risotto, deeply restorative.
A blended cilantro base both colors and flavors the broth, while rice cooked in that liquid thickens it slightly and absorbs the herbaceous, chili-warmed stock.
Variations
Aguadito de mariscos (seafood), aguadito de pato (duck), or made with quinoa in place of rice.
On the Palate
Where Aguadito de Pollo sits in the Peruvian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 15 min
- 16 min
Brown the chicken pieces in oil, then remove.
Watch outGet a real brown crust on the chicken before removing it — those stuck-on bits fry off later and deepen the whole broth.
- 24 min
Saute onion, garlic and aji amarillo paste until soft.
- 33 min
Blend cilantro with a little stock and add to the pot.
Watch outBlend the cilantro just until smooth and add it near the end of building the base — cook the green paste too long and the broth loses its bright color and fresh smell.
- 412 min
Pour in chicken stock and return the chicken to simmer.
- 58 min
Add rice, diced potato and carrot and cook until nearly done.
Watch outPull the pot off just as the rice hits nearly-done — it keeps drinking broth and swelling, and overcooked it turns the soup to porridge.
- 61 min
Stir in peas and corn kernels.
- 75 min
Simmer until the rice and vegetables are tender.
- 81 min
Adjust seasoning and serve hot with lime.
