Aguadito de Pollo
The Quirky Foodster Team
Ingredients
- Whole chicken, cut into pieces — about 1.5 kg (3.3 lb)
- Rice — 185 g (6.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Chopped coriander — 120 g (4 oz)
- Aji amarillo paste — 1 tbsp
- Carrot, diced — 1
- Peas — 150 g (5 oz)
- Oil — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Salt and pepper — to taste
Method
- Blend the coriander with a little water until smooth; set aside.
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the aji amarillo paste and chicken, browning lightly.
- Add the water and bring to a boil, then simmer for 30–35 minutes until the chicken is tender.
- Remove the chicken, shred the meat off the bone, and return it to the pot.
- Add the rice, carrot and peas, and simmer for 15–18 minutes until the rice is tender.
- Stir in the blended coriander in the final 5 minutes of cooking.
- Season with salt and pepper before serving hot.
Introduction: A vibrant green chicken and rice soup, fragrant with coriander, a comforting and popular Peruvian dish.
Cultural Background: Aguadito, its name meaning roughly 'watery' or 'brothy', is a beloved Peruvian comfort food, its bright green colour from generous fresh coriander and its hearty combination of chicken and rice making it a satisfying meal in a bowl.
Tips: Add the blended coriander near the end of cooking to preserve its bright green colour and fresh flavour. Adjust the rice quantity for a thicker or thinner soup consistency to preference.
Variations: Add a squeeze of lime just before serving for extra brightness. Include diced potato for extra heartiness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.
FAQs:
Q: Why is this soup green?
A: A generous amount of fresh coriander is blended into the broth, giving aguadito its signature bright green colour.
Q: What does 'aguadito' mean?
A: Roughly 'little watery one', referring to its brothy, soupy consistency compared to a thicker stew.
- Whole chicken, cut into pieces — about 1.5 kg (3.3 lb)
- Rice — 185 g (6.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Chopped coriander — 120 g (4 oz)
- Aji amarillo paste — 1 tbsp
- Carrot, diced — 1
- Peas — 150 g (5 oz)
- Oil — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Salt and pepper — to taste
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