This hearty Peruvian chicken soup blends tender vegetables and rice with a vibrant cilantro-lime base. It is a comforting, nutrient-dense meal that is easy to prepare in a single stockpot.
List of ingredients
- 1 tablespoon avocado oil (or olive oil) Рused for saut̩ing the base.
- 1 large poblano pepper (cored and diced) – provides a mild, earthy heat.
- 1 small white onion (peeled and diced) – adds essential aromatic sweetness.
- 1 tablespoon aji amarillo paste (or 1 serrano or jalape̱o pepper, cored and diced) Рthe signature Peruvian spice.
- 5 cloves garlic (peeled and minced) – enhances the depth of flavor.
- 6 cups chicken stock (divided) – used for simmering and blending.
- 2 cups shredded or diced cooked chicken – the primary protein source.
- 1 pound Yukon gold potatoes (diced) – adds creamy texture and heartiness.
- 2 large carrots (peeled and diced) – provides color and sweetness.
- 1/2 cup white or brown rice – thickens the soup and adds substance.
- 1/2 cup peas – adds a touch of freshness.
- 2 teaspoons ground cumin – provides a warm, smoky undertone.
- 1 bunch fresh cilantro leaves – the key ingredient for the green color and flavor.
- Juice of 1 lime – adds acidity to balance the richness.
- Extra chopped fresh cilantro leaves and thinly-sliced green onions – optional for garnish.
step-by-step instructions
- Sauté Aromatics: Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, sautéing for 5 minutes until the onion is softened and translucent.
- Add Spice and Garlic: Stir in the aji amarillo paste (or diced serrano or jalapeño) and minced garlic. Sauté for another 1-2 minutes until the garlic becomes fragrant.
- Prepare Blender Base: Transfer the entire sautéed mixture to a large blender and set it aside to cool slightly while you prepare the soup base.
- Simmer Main Ingredients: Return the stockpot to the heat. Add 5 cups of chicken stock, cooked chicken, diced potatoes, carrots, rice, peas, and ground cumin. Stir well and bring to a simmer.
- Cook Gently: Reduce the heat to medium-low to maintain a low simmer. Cover the pot partially and cook, stirring occasionally, for 25-30 minutes until the potatoes are fork-tender and the rice is fully cooked.
- Create Cilantro Puree: Once the soup is ready, add the fresh cilantro leaves, lime juice, and the remaining 1 cup of chicken stock to the blender with the cooled pepper mixture. Pureé for 1-2 minutes until the mixture is completely smooth.
- Final Combination: Stir the vibrant cilantro mixture into the simmering soup. Taste the broth and season with a generous pinch of salt and black pepper as needed.
- Garnish and Serve: Ladle the soup into bowls and serve immediately, topped with extra chopped cilantro and sliced green onions.
Customizing Your Soup Base
Incorporating Sweet Corn
Adding 1/2 cup of whole kernel corn provides a sweet contrast to the savory broth. You can use frozen or canned corn, adding it during the last 10 minutes of simmering to maintain a crisp texture.
Adding Red Bell Peppers
Diced red bell peppers add a pop of color and a mild sweetness to the vegetable mix. Sauté them along with the poblano pepper and onion at the beginning of the process for the best flavor integration.
Adjusting the Heat Level
For a spicier version, increase the amount of aji amarillo paste or use a serrano pepper instead of a jalapeño. If you prefer a mild soup, remove the seeds from the poblano and jalapeño peppers before dicing.
Using Different Protein Cuts
While shredded chicken is traditional, you can use diced chicken breast for a firmer texture. Ensure the chicken is pre-cooked to avoid overcooking it during the long simmer required for the rice and potatoes.
Selecting the Best Ingredients
Choosing the Right Potatoes
Yukon Gold potatoes are recommended because they hold their shape well during simmering while providing a creamy texture. Avoid using starchy Russet potatoes, as they may break down and make the soup too thick.
Sourcing Aji Amarillo Paste
Aji amarillo is a Peruvian yellow chili that provides a unique fruity and spicy flavor. If you cannot find the paste, a combination of a yellow bell pepper and a pinch of cayenne pepper can mimic the color and heat.
Rice Variety Options
White rice cooks quickly and blends smoothly into the broth for a classic consistency. Brown rice offers more fiber and a nuttier taste but will require an additional 15-20 minutes of simmering time to soften.
Fresh Cilantro Selection
Use a bunch of bright green, crisp cilantro leaves for the puree to ensure the soup has its signature glow. Avoid using wilted leaves, as they can impart a bitter taste to the final blend.
Optimizing the Cooking Process
Managing the Simmer Temperature
Maintaining a low simmer is crucial to prevent the rice from sticking to the bottom of the pot. Stir occasionally to ensure even heat distribution and to stop the potatoes from overcooking into a mash.
Preventing Rice Mushiness
To keep the rice grains distinct, avoid stirring too vigorously once the rice has softened. Adding the rice at the same time as the potatoes ensures they finish cooking simultaneously.
Safe Blending Techniques
When blending the sautéed vegetables, ensure they have cooled slightly to prevent steam pressure from building up in the blender. If blending hot liquids, remove the center piece of the blender lid and cover it with a folded kitchen towel.
Achieving the Perfect Color
The vibrant green color comes from adding the cilantro puree at the very end of the cooking process. Boiling the cilantro for a long time will cause the color to fade and the flavor to become dull.
Serving and Presentation Ideas
Fresh Garnish Combinations
Top each bowl with a sprinkle of fresh cilantro and thinly sliced green onions for a professional look. A few slices of fresh avocado on top add a creamy element that complements the lime acidity.
Suggested Side Dishes
Serve this soup with a side of crusty sourdough bread or toasted corn tortillas. The bread is perfect for soaking up the flavorful green broth after the solids are gone.
Balancing the Final Flavor
Just before serving, taste the soup to see if it needs more acidity. An extra squeeze of fresh lime juice can brighten the flavors and cut through the richness of the chicken stock.
Plating for Groups
When serving a crowd, place the garnishes in small bowls on the table. This allows guests to customize their level of freshness and spice according to their preference.
Storage and Preservation
Refrigeration Guidelines
Store leftover soup in airtight glass containers in the refrigerator for up to 3-4 days. Ensure the soup is cooled to room temperature before sealing the lid to prevent condensation and spoilage.
Freezing the Soup
You can freeze the soup for up to 3 months, but be aware that potatoes and rice may change texture upon thawing. To avoid this, freeze the soup without the cilantro puree and add the fresh puree after reheating.
Preventing Liquid Loss
Rice continues to absorb liquid even after the heat is turned off. When storing the soup, you may notice it becomes more like a stew; simply add a splash of chicken stock during reheating to restore the soup consistency.
Safe Cooling Methods
Divide large batches of soup into smaller, shallow containers to cool them more quickly. This prevents the center of the pot from staying warm too long, which reduces the risk of bacterial growth.
Reheating Instructions
Stovetop Reheating Method
Place the soup in a pot over medium-low heat and stir gently. Add 1/4 to 1/2 cup of chicken stock or water to loosen the thickened rice and potatoes.
Microwave Reheating Tips
Heat the soup in a microwave-safe bowl in 1-minute intervals, stirring in between. This ensures that the dense parts of the soup, like the potatoes, are heated through without overcooking the edges.
Maintaining the Green Hue
If the soup has lost some of its brightness after storage, stir in a teaspoon of fresh lime juice or a pinch of finely chopped fresh cilantro after reheating. This restores the visual appeal of the dish.
Avoiding Overcooking During Reheat
Heat the soup only until it reaches a simmer. Overheating the soup can cause the rice to break down and the potatoes to become overly soft, altering the intended texture.
Advanced Prep Work
Vegetable Mise en Place
Dice the poblano, onion, carrots, and potatoes ahead of time and store them in separate containers. This streamlines the cooking process and ensures that nothing burns while you are chopping other ingredients.
Pre-Cooking the Chicken
Use a rotisserie chicken or pre-poached chicken breasts to save time. Shredding the chicken in advance allows you to simply stir it into the pot during the simmering stage.
Preparing the Puree Base
You can sauté the onion, poblano, and garlic and store the mixture in the fridge for up to two days. When you are ready to cook, simply transfer this base to the blender with the cilantro and lime.
Measuring Ingredients in Advance
Set out all your measured stock, rice, and spices before turning on the heat. This prevents the garlic and peppers from over-browning while you search for the cumin or lime.
Troubleshooting Common Issues
Fixing a Soup That is Too Thick
If the rice absorbs too much liquid and the soup becomes thick, stir in additional chicken stock 1/2 cup at a time. Continue adding liquid until the desired soup consistency is achieved.
Adjusting a Bland Flavor
If the soup tastes flat, it usually needs more salt or acidity. Add a pinch of salt or another teaspoon of lime juice to enhance the natural flavors of the vegetables and chicken.
Managing a Bitter Puree
If the cilantro puree tastes too bitter, it may be due to including too many thick stems. Balance the flavor by adding a tiny pinch of sugar or a bit more chicken stock to the blender before pureeing.
Correcting Overly Salty Broth
If the chicken stock was too salty, add a diced raw potato to the simmering soup for 10 minutes. The potato will absorb some of the excess salt before you remove it or serve the dish.
Frequently Asked Questions
Can I use a different oil for sautéing?
Yes, olive oil or vegetable oil are excellent substitutes for avocado oil. The goal is to use an oil with a neutral flavor and a medium-to-high smoke point.
Is this soup very spicy?
The spice level is generally mild to medium. The poblano and aji amarillo provide a warm heat, but you can control the intensity by adjusting the amount of paste used.
Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly. Add them during the last 5-10 minutes of cooking so they stay bright green and do not become mushy.
Can I substitute the rice with quinoa?
Quinoa is a great substitute for those seeking a gluten-free or higher-protein option. Note that quinoa cooks faster than rice, so add it during the last 15 minutes of simmering.
Do I have to use a blender?
A blender is necessary to achieve the signature smooth, vibrant green consistency. If you don’t have one, a food processor or an immersion blender can be used to puree the ingredients.
Print
Aguadito de Pollo: Peruvian Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
Learn how to make traditional Aguadito De Pollo (Peruvian Chicken and Rice Soup) with this delicious and easy recipe.
Ingredients
- 1 tablespoon avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small white onion, peeled and diced
- 1 tablespoon aji amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)
- 5 cloves garlic, peeled and minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 pound Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1/2 cup white or brown rice
- 1/2 cup peas
- 2 teaspoons ground cumin
- 1 bunch fresh cilantro leaves
- juice of 1 lime
- extra chopped fresh cilantro leaves and thinly-sliced green onions for garnish
Instructions
- Step: Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Step: Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
- Step: Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.
- Step: Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
- Step: Once the soup is ready, add the cilantro leaves, lime juice, and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.
- Step: Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
- Step: Serve immediately, topped with your desired garnishes.
Notes
Feel free to add 1/2 cup whole kernel corn or diced red bell pepper. If the soup is too thick, add an extra cup of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 65 mg