Homemade Aguadito De Pollo (Peruvian Chicken Soup)
- Yield 8
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Homemade Aguadito De Pollo (Peruvian Chicken Soup) is a soup recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small white onion, peeled and diced
- 1 tablespoon aji amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)
- 5 cloves garlic, peeled and minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 pound Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1/2 cup white or brown rice
- 1/2 cup peas
- 2 teaspoons ground cumin
- 1 bunch fresh cilantro leaves
- juice of 1 lime
- optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
Method
Warm oil in a large stock pot over medium-a hot burner. Tip in 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. Move the entire mixture to a large blender, and keep nearby to cool.
Put back the stockpot to the heat. Tip in 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Raise the mixture to a let it bubble gently. Then reduce heat to medium-low so that the soup maintains a low let it bubble gently. Lid partially and cook, stirring occasionally, for 25-30 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 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.
Whisk the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
Plate while it is hot, topped with your desired garnishes.
