Aguadito de Pollo (Peruvian Chicken Soup)
This #FoodieFriday, in honor of Hispanic Heritage Month, we're sharing this recipe for Aguadito de Pollo (Peruvian Chicken Soup) from Peru Delights.
Total Time: 90 Minutes
Preparation Time: 30 Minutes
- 4 Chicken Legs or Breasts
- 1/4 Cup Vegetable Oil
- 1/2 Cup Onion, Finely Chopped
- 2 Garlic Cloves, Mashed
- 2 Fresh Aji Amarillo (Hot Yellow Peppers), chopped or 3 tablespoons paste
- 2 Cups Cilantro Leaves (Discard the stems)
- 4 Cups Chicken Stock
- 1 Cup Black Beer (Optional)
- 1/2 Red Bell Pepper, cut in slices
- 1 Cup Carrot, Diced
- 1 Cup Corn Kernels
- 1/2 Cup Long Grain Rice
- 4 Medium Yellow Potatoes, Peeled
- 1/2 Cup Green Peas
- Season the chicken with salt and pepper. Heat the vegetable oil in a saucepan over medium heat, add the chicken pieces, and sear them. Transfer the chicken pieces to a plate and keep warm. In the same saucepan sauté onion and garlic until golden.
- Process cilantro leaves and fresh aji amarillo with ¼ cup water in a blender until smooth; add to the onion mixture, along with the chicken stock, beer, if using, chicken, bell pepper, corn, and carrots. Bring to a boil, turn the heat to low, cover with a lid, and simmer for 30 minutes. If you are using chicken breasts, it´s better to add them along with the rice so they don´t overcook. Add rice and potatoes. If you have big green peas, add them now. If they are small add them five minutes before turning off the heat.
- Put the lid on and simmer until the potatoes are tender and the rice is cooked. If the soup is too thick, add more stock. Taste for seasoning, and serve.
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