Aquadito Peruvian Chicken Soup Recipes

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PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

AQUADITO (PERUVIAN CHICKEN SOUP)



Aquadito (Peruvian Chicken Soup) image

This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.

Provided by snw716

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon butter
3 skinless, boneless chicken breasts, chopped
1 medium onion, finely chopped
1 teaspoon minced fresh garlic
1 cup carrots, chopped
4 medium potatoes, cubed
3 ribs celery, chopped
1 ½ cups uncooked long-grain rice
1 bunch cilantro, chopped, or to taste
1 pinch ground cumin, or to taste
6 cups chicken broth, or more as needed
1 (12 fluid ounce) can or bottle beer
salt to taste

Steps:

  • Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
  • Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 52.9 g, Cholesterol 32.6 mg, Fat 6.8 g, Fiber 4 g, Protein 15.3 g, SaturatedFat 1.8 g, Sodium 968.2 mg, Sugar 3.6 g

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito De Pollo) image

This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by CookingONTheSide

Categories     Stocks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 skinless and boneless chicken breast halves, cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded minced serrano chili
1/2 cup chopped cilantro
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
  • Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
  • Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
  • Pour in the chicken broth, potatoes, and rice.
  • Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 450.8, Fat 19.6, SaturatedFat 3.5, Cholesterol 41.2, Sodium 975.2, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 25.5

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