AGUADITO DE POLLO PERUVIAN CHICKEN SOUP
Cozy Up with Aguadito de Pollo: A Peruvian Comfort Food
Craving a hearty, flavorful soup that will warm you from the inside out? Look no further than Aguadito de Pollo, a traditional Peruvian chicken soup packed with vibrant flavors and nourishing ingredients. This isn’t just soup; it’s a hug in a bowl!
Aguadito de Pollo (pronounced ah-gwah-DEE-toh deh POH-yoh) is a staple in Peruvian households, often served as a comforting meal for family gatherings or when someone is feeling under the weather. Its bright green hue comes from the cilantro, and the combination of chicken, rice, and vegetables creates a wonderfully satisfying texture. It’s a dish that truly embodies the warmth and hospitality of Peruvian cuisine.
What makes Aguadito de Pollo special?
Unlike many chicken soups, Aguadito de Pollo boasts a unique flavor profile thanks to the addition of aji amarillo – a Peruvian yellow chili pepper that adds a subtle heat and fruity aroma. The cilantro isn’t just a garnish; it’s blended into a vibrant green sauce that infuses the entire soup with freshness. The result is a complex yet comforting flavor that will have you coming back for seconds (and thirds!).
A Taste of Peru in Your Kitchen
Making Aguadito de Pollo at home is surprisingly easy. While the ingredient list might seem a little long, the steps are straightforward. Don’t be intimidated by the aji amarillo; you can find it in Latin American grocery stores or online. If you can’t find it, a pinch of cayenne pepper can be used as a substitute, but it won’t quite capture the authentic flavor.
This recipe is perfect for a chilly evening, a weekend family meal, or anytime you need a little bit of Peruvian sunshine in your life. It’s a dish that’s sure to impress your family and friends and transport them to the vibrant streets of Peru.
Tips for the Best Aguadito de Pollo:
- Use good quality chicken stock: This is the foundation of the soup, so make sure it’s flavorful.
- Don’t skip the cilantro: It’s what gives the soup its signature color and flavor.
- Adjust the heat: Add more or less aji amarillo to suit your preference.
- Simmer gently: This will help the flavors meld together and the vegetables become tender.
Frequently Asked Questions
Q: What is aji amarillo?
A: Aji amarillo is a yellow chili pepper commonly used in Peruvian cuisine. It has a fruity flavor and moderate heat.
Q: Can I use pre-cooked chicken?
A: Yes! Using rotisserie chicken or leftover cooked chicken is a great way to save time.
Q: Can I make Aguadito de Pollo ahead of time?
A: Yes, the soup actually tastes even better the next day! Store it in the refrigerator and reheat gently.
Q: Is Aguadito de Pollo spicy?
A: It can be, depending on how much aji amarillo you use. You can adjust the amount to your liking.
Q: What is the best rice to use?
A: Long-grain rice works well, but you can also use medium-grain rice. Just make sure to rinse it before adding it to the soup.
Aguadito de Pollo
Ingredients
- 5 cups chicken stock
- 2 cups shredded or diced cooked chicken
- 1 lb Yukon gold potatoes diced
- 2 large carrots peeled and diced
- ½ cup white or brown rice
- ½ cup peas
- 2 tsp ground cumin
- 1 bunch fresh cilantro leaves
- 1 lime juice of
- 5 poblano pepper
- 1 onion
- 5 cloves garlic
- 2 tsp aji amarillo
Instructions
- Using a large stockpot over medium heat, saute poblanos and onion for 5 minutes or until transparent. Add aji amarillo and garlic. Cook for a couple of minutes more.
- Transfer the sauteed veggies to the blender and let cool
- To the same pot, add shredded chicken, potatoes, carrots, and peas
- Add 5 cups of chicken stock to the pot
- Stir in rice and cumin to the pot
- Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.
- Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend
- Pour blended cilantro mixture into the pot with the cooked soup
- Add salt and pepper to taste, give it all a stir and serve
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