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Peruvian Chicken, Rice and Cilantro Soup (Aguadito de Pollo)

30 minutes active

Peruvian Chicken, Rice and Cilantro Soup (Aguadito de Pollo)

This soup is fresh and vibrant in both flavor and color. The broth is green and herbaceous with cilantro, while carrots, bell pepper and peas add brightly hued bursts of vegetable sweetness. Traditional aquadito includes starchy Peruvian corn. Rather than substitute sweet corn, which is far more sugary, we opted to omit it. The soup gets mild spiciness from ají amarillo, an orange-yellow chili with a fruity yet earthy flavor that is ubiquitous in Peruvian cuisine. In fresh form, the chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available in some well-stocked markets and specialty stores, as well as online. If you can't find it, use 2 or 3 seeded and finely minced jalapeños.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 4

    medium garlic cloves, minced

Directions
  1. 01
    In a large pot over medium-high heat the oil until shimmering. Add the garlic, onion, cilantro stems, aji amarillo paste and 2 teaspoons salt. Cook, stirring occasionally, until the paste begins to brown on the bottom of the pot, about 8 minutes. Add 7 cups water and bring to a simmer, scraping up the browned bits. Add the chicken in an even layer, then return to a simmer. Cover and cook, adjusting heat to maintain a simmer, until a fork inserted at the thickest part of the meat meets no resistance, about 40 minutes. Transfer the chicken to a plate and set aside until cool enough to handle.
peruvian-chicken-rice-soup-aguadito-de-pollo-v

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