Peruvian Chicken Soup Aguadito De Pollo Recipes
PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)
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
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
PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)
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
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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- Remove the stem and seeds from the chili pepper, cut it into two parts. Peel the garlic. Peel the onion and cut it in half. Cut the stalk of the chives and slice into large pieces.
- Prepare the vegetables for the soup: peel the onion, and cut it into small squares. Cut the stem of the green bell pepper, extract the seeds and veins. Cut it into small squares. Peel the carrot and cut it into cubes. Peel the potatoes and cut each them into four pieces.
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- Add 1 cup cilantro leaves, serrano pepper, garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is pureed. Set aside.
- In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip and cook for an additional 5 minutes. Remove from pot and set aside.
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- Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with about 3 1/2 cups of chicken broth. The broth should almost cover the chicken. Bring the soup to a simmer and then immediately turn the heat down to medium low. Cover the pot and cook for 20-30 minutes, and until rice is fully cooked.
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- Once the soup is ready, add the cilantro leaves and lime 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.
- Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
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