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Aguadito De Pollo (Peruvian Chicken and Rice Soup)
Learn how to make traditional Aguadito De Pollo (Peruvian Chicken and Rice Soup) with this delicious and easy recipe.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Heat oil in a large stock pot 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 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
large poblano pepper (cored and diced)1aji amarillo paste (or 1 serrano or jalapeño pepper (cored and diced))1 tablespoongarlic (peeled and minced)5 cloves
2
Return the stockpot to the heat. Add 5 cups 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 ⏱️ 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
chicken stock (divided)6 cupslarge carrots (peeled and diced)2ground cumin2 teaspoons
3
Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for ⏱️ 1-2 minutes, or until the mixture is completely smooth.
chicken stock (divided)6 cups
4
Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
5
Serve immediately, topped with your desired garnishes.
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