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
Servings: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

Have a recipe you'd like to share with us? Send it to info@fredfood.org