Sometimes you just need a big, steaming bowl of comfort. This vibrant Aguadito de Pollo recipe is exactly what your family needs tonight. It is a hearty Peruvian chicken soup that feels like a warm hug. You will love how the bright cilantro and lime wake up your taste buds.
This soup is often called a “dead-awakener” in Peru. It is incredibly nourishing and full of fresh, healthy ingredients. It makes a wonderful meal for chilly winter evenings. Let’s get a pot bubbling on your stove right now.
Why This Recipe Is a Winner
This recipe is a winner because it is a complete meal in one pot. It is perfect for busy weeknights when you want minimal cleanup. The rice and potatoes make it incredibly satisfying for hungry kids. You get protein, veggies, and grains all in one beautiful green broth.
The flavors are bold but very approachable for picky eaters. The mild heat from the yellow chili paste adds a lovely depth. It is a great way to introduce new cultures to your table. Your family will ask for this soul-warming soup again and again.
Simple Cooking Steps
Making this soup is much easier than it looks. You start by searing the chicken to lock in all the flavor. Then, you blend fresh cilantro into a smooth, bright paste. Everything simmers together in one pot until the chicken is tender and juicy. You don’t need fancy skills to master this Peruvian classic.
Ingredients You’ll Need
Most of these items are simple pantry staples or easy to find. The fresh cilantro is the star of the show here.
- 2 lbs bone-in, skinless chicken thighs or drumsticks
- 2 cups fresh cilantro leaves (approximately 1 large bunch)
- 1 cup long-grain white rice, rinsed
- 8 cups high-quality chicken stock
- 1 large red onion, finely diced
- 3 tablespoons Aji Amarillo paste
- 4 cloves garlic, minced
- 2 medium yellow potatoes, peeled and cut into 1-inch cubes
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels or 1 ear of corn sliced into 1-inch rounds
- 1 red bell pepper, julienned
- 3 tablespoons vegetable oil
- 2 limes, juiced
- Salt and black pepper to taste
Step-by-Step Directions
- Sear the Chicken: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Sear the chicken until golden brown on all sides (approximately 5 minutes per side). Remove the chicken from the pot and set aside.
- Prepare and Sauté the Base: Add the remaining tablespoon of oil to the same pot. Sauté the diced red onion until translucent, about 5 minutes. Stir in the minced garlic and Aji Amarillo paste, cooking for another 2 minutes. Meanwhile, blend the cilantro leaves with 1/2 cup of chicken stock until completely smooth. Pour this cilantro mixture into the pot and sauté for 3-5 minutes until the paste thickens and turns a deeper green.
- Simmer the Broth and Rice: Return the seared chicken pieces to the pot. Add the remaining chicken stock and the rinsed rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes.
- Integrate Hearty Vegetables: Add the diced potatoes, carrots, corn, and julienned red bell pepper to the pot. Re-cover and continue to simmer for an additional 20-25 minutes, or until the chicken is fully cooked, the rice is tender, and the potatoes are soft.
- Finish and Garnish: Stir in the frozen peas and lime juice. Cook for 2-3 more minutes until the peas are bright green and tender. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in large bowls, ensuring each serving contains chicken, rice, and a variety of vegetables.
Best Ways to Enjoy It
Serve this soup in large, deep bowls while it is piping hot. Make sure everyone gets a piece of chicken and plenty of veggies. You can top it with extra fresh cilantro or avocado slices. It pairs beautifully with warm, crusty bread for dipping. This is the ultimate comfort food for a quiet Sunday afternoon.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. The rice will soak up the broth as it sits. You might need to add a splash of water when reheating. Warm it gently on the stove over medium heat until steaming. This soup tastes even better the next day as flavors meld.
Tips for Best Results
- Use bone-in chicken for the richest, most flavorful broth.
- Don’t skip the lime juice at the end for essential brightness.
- Avoid overcooking the rice by keeping your simmer nice and low.
- Blend the cilantro thoroughly to ensure a smooth, vibrant green color.
- For a winter health boost, add extra garlic to the base.
- Prep your vegetables while the chicken sears to save time.
- Always rinse your rice to prevent the soup from becoming too gummy.
Ways to Switch It Up
- Use turkey leftovers after a holiday feast for a seasonal twist.
- Swap chicken for extra beans to make a hearty vegetarian version.
- Use brown rice for a nuttier flavor and extra fiber boost.
- Add a jalapeño to the blender for more spicy heat.
Common Questions
Can I use chicken breast?
Yes, you can use chicken breast for this recipe. However, chicken thighs stay much juicier during the long simmer. If using breast, cut it into large chunks to keep it tender.
What is Aji Amarillo?
It is a yellow Peruvian chili paste with a unique fruity flavor. It has a mild heat that most people find very pleasant. You can find it in the international aisle of most grocery stores.
Will my kids eat this green soup?
Most kids love the mild, savory flavor of this chicken and rice soup. The bright color makes it fun and exciting for little ones. You can serve the veggies on the side if they are picky.
I hope this vibrant soup brings a little sunshine to your kitchen. It is the perfect way to warm up on a cold day. Happy cooking!
— Alex
Ingredients
- 2 lbs bone -in, skinless chicken thighs or drumsticks
- 2 cups fresh cilantro leaves (approximately 1 large bunch)
- 1 cup long -grain white rice, rinsed
- 8 cups high -quality chicken stock
- 1 large red onion, finely diced
- 3 tablespoons Aji Amarillo paste
- 4 cloves garlic , minced
- 2 medium yellow potatoes, peeled and cut into 1-inch cubes
- 1 cup carrots , diced
- 1 cup frozen peas
- 1 cup corn kernels or 1 ear of corn sliced into 1-inch rounds
- 1 red bell pepper, julienned
- 3 tablespoons vegetable oil
- 2 limes , juiced
- Salt and black pepper to taste
Instructions
- Sear the Chicken: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Sear the chicken until golden brown on all sides (approximately 5 minutes per side). Remove the chicken from the pot and set aside.
- Prepare and Sauté the Base: Add the remaining tablespoon of oil to the same pot. Sauté the diced red onion until translucent, about 5 minutes. Stir in the minced garlic and Aji Amarillo paste, cooking for another 2 minutes. Meanwhile, blend the cilantro leaves with 1/2 cup of chicken stock until completely smooth. Pour this cilantro mixture into the pot and sauté for 3-5 minutes until the paste thickens and turns a deeper green.
- Simmer the Broth and Rice: Return the seared chicken pieces to the pot. Add the remaining chicken stock and the rinsed rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes.
- Integrate Hearty Vegetables: Add the diced potatoes, carrots, corn, and julienned red bell pepper to the pot. Re-cover and continue to simmer for an additional 20-25 minutes, or until the chicken is fully cooked, the rice is tender, and the potatoes are soft.
- Finish and Garnish: Stir in the frozen peas and lime juice. Cook for 2-3 more minutes until the peas are bright green and tender. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in large bowls, ensuring each serving contains chicken, rice, and a variety of vegetables.
