Peruvian
Aguadito de pollo
A comforting Peruvian cilantro chicken soup with rice, ají amarillo, peas, corn, and tender potato. It is bright green, savory, and traditionally served steaming hot with lime on the side.
Ingredients
- Chicken thighs or drumsticks, bone-in2 pieces
- Fresh cilantro leaves and tender stems1 packed cup
- Chicken stock or water4 cups
- Vegetable oil2 tablespoons
- Red onion, finely chopped1/2 medium
- Garlic cloves, minced2
- Ají amarillo paste1 tablespoon
- Ground cumin1/4 teaspoon
- Lager beer or chicha de jora1/4 cup
- Long-grain white rice, rinsed1/3 cup
- Yellow potato, peeled and cut into chunks1 medium
- Carrot, diced1 small
- Green peas1/3 cup
- Corn on the cob, cut into rounds1/2 ear
- Red bell pepper, diced1/4
- Saltto taste
- Black pepperto taste
- Lime wedgesfor serving
Method
- Blend the cilantro with 1/2 cup of the stock or water until very smooth and deep green.
- Season the chicken pieces with salt and pepper.
- Heat the oil in a pot over medium-high heat and brown the chicken on all sides, then remove it to a plate.
- Lower the heat to medium and add the onion to the same pot, cooking until soft and lightly golden.
- Stir in the garlic, ají amarillo paste, and cumin, and cook the aderezo for 2 minutes until fragrant and the oil begins to separate.
- Pour in the beer or chicha de jora and scrape the bottom of the pot to release the browned bits.
- Add the blended cilantro and cook for 3 minutes, stirring often, until it darkens slightly and smells aromatic.
- Return the chicken to the pot and add the remaining stock or water.
- Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes.
- Add the rinsed rice, potato, carrot, corn, and red bell pepper, and simmer for 18 to 20 minutes until the rice is tender and the potato is cooked through.
- Stir in the peas during the last 5 minutes of cooking.
- Taste and adjust the salt and pepper, adding a little hot water if the soup has thickened too much.
- Serve the aguadito hot in deep bowls with a chicken piece, vegetables, rice, and lime wedges on the side.
Common questions
Can I substitute the beer or chicha de jora in aguadito de pollo?
Yes. Use chicken stock, water, or a mix of stock plus a small splash of lime juice for brightness. Beer/chicha adds depth, but the soup will still work well without it. Avoid dark beers, which can overpower the cilantro.
How long does aguadito de pollo take to cook?
Plan on about 45 to 60 minutes total. Browning and making the aderezo take 15 to 20 minutes, then the chicken simmers about 15 minutes before the rice and vegetables go in. Finish until the rice and potato are tender.
What are the most common mistakes when making aguadito de pollo?
The biggest mistakes are overcooking the cilantro, which turns the soup dull, and adding too much liquid too early. Also avoid boiling hard after the rice goes in; a gentle simmer keeps the grains intact and the broth green.
How should I store leftover aguadito de pollo?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. The rice will absorb broth as it sits, so add a splash of water or stock when reheating. Reheat gently on the stove to avoid breaking the chicken.
What should I serve with aguadito de pollo?
Serve it hot with a squeeze of lime and extra cilantro on top. In Peru, it often pairs well with sliced avocado, rocoto sauce, or crusty bread. If you want a fuller meal, add a simple salad on the side.