📝 About This Recipe
Known affectionately in Peru as a 'levanta muertos' (death awakener) for its restorative powers, Aguadito de Pollo is a vibrant, thick soup bursting with the fresh flavors of cilantro and lime. This emerald-hued masterpiece combines tender chicken, hearty vegetables, and rice that absorbs the aromatic broth to create a comforting cross between a soup and a risotto. It is the quintessential Peruvian comfort food, traditionally enjoyed after a long night out or as a centerpiece for a Sunday family lunch.
🥗 Ingredients
The Chicken and Base
- 2 lbs Chicken thighs and drumsticks (skin-on, bone-in for maximum flavor)
- 3 tablespoons Vegetable oil
- 1 large Red onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
The Green Magic (Cilantro Base)
- 2 bunches Fresh cilantro (leaves and tender stems only)
- 1/2 cup Chicken stock (used for blending the cilantro)
- 1 cup Spinach leaves (optional, for a deeper green color)
The Soup Body
- 6 cups Chicken stock (low sodium preferred)
- 3/4 cup Long-grain white rice (rinsed)
- 2 medium Carrots (peeled and diced)
- 2 large Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 1 cup Frozen peas (thawed)
- 1 cup Corn kernels (fresh or frozen)
- 1/2 large Red bell pepper (cut into thin strips)
Seasoning and Garnish
- 2 tablespoons Lime juice (freshly squeezed)
- to taste Salt and Black Pepper
- 1/2 teaspoon Cumin (ground)
👨🍳 Instructions
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1
Prepare the cilantro paste: In a blender, combine the cilantro leaves, spinach (if using), and 1/2 cup of chicken stock. Blend until completely smooth and vibrant green. Set aside.
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2
Season the chicken pieces generously with salt, pepper, and a pinch of cumin.
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3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides (about 4-5 minutes per side). Remove chicken and set aside on a plate.
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4
In the same pot, reduce heat to medium. Add the diced red onion and sauté for 5 minutes until translucent and soft, scraping up the browned chicken bits from the bottom.
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5
Stir in the minced garlic and Aji Amarillo paste. Cook for another 2 minutes until the mixture is fragrant and the oil begins to separate from the paste.
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6
Pour in the blended cilantro mixture. Cook for 3-4 minutes, stirring constantly, to 'fry' the cilantro paste and deepen its flavor.
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7
Return the chicken pieces to the pot. Add the remaining 6 cups of chicken stock. Bring the mixture to a boil.
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8
Once boiling, add the rinsed rice, diced carrots, and cubed potatoes. Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes.
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9
Check the potatoes and rice; they should be tender. The rice will have bloomed and thickened the soup naturally.
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10
Add the corn kernels, peas, and red bell pepper strips. Simmer for an additional 5 minutes until the vegetables are bright and just cooked through.
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11
Remove the pot from the heat. Stir in the fresh lime juice. This is crucial as it brightens all the heavy flavors.
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12
Taste and adjust seasoning with more salt or pepper if needed. Remove the chicken bones if preferred, or serve the pieces whole in the bowl for an authentic look.
💡 Chef's Tips
Use bone-in chicken; the marrow adds a richness to the broth that boneless cuts cannot replicate. Don't skip the Aji Amarillo; it provides the signature fruity heat that defines Peruvian cuisine. You can find it at most Latin markets. To keep the soup bright green, avoid overcooking the cilantro paste at the beginning and add the lime juice only at the very end. If the soup becomes too thick (the rice continues to absorb liquid), simply thin it out with a splash of warm chicken broth before serving. For an extra layer of flavor, use a 'Chicha de Jora' (fermented corn beer) splash if you can find it, or a dry white wine.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with a side of Salsa Criolla (marinated lime onions). Pair with a cold glass of Inca Kola or a crisp Sauvignon Blanc. Add a slice of fresh avocado on top of each bowl for a creamy contrast. Serve with extra lime wedges on the side for those who love a zesty kick. Accompany with a small dish of extra Aji Amarillo sauce for guests who want more heat.