Aguadito De Pollo (Peruvian Chicken and Rice Soup) Recipe
Aguadito De Pollo is a comforting Peruvian chicken and rice soup known for its vibrant green color and rich, savory flavor from cilantro, poblano peppers, and aji amarillo paste. This hearty soup combines tender chicken, vegetables, potatoes, and rice in a flavorful broth, finished with a smooth, blended herb mixture and a hint of fresh lime juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
Soup Base
- 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
Soup Ingredients
- 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
Finishing Ingredients
- 1 bunch fresh cilantro leaves
- juice of 1 lime
- Optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
Instructions
- Sauté aromatics: 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. 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.
- Simmer soup: Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. 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.
- Blend mixture: Once the soup is ready, add the cilantro leaves and 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.
- Combine and season: Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
- Serve: Serve immediately, topped with your desired garnishes such as extra chopped fresh cilantro leaves and thinly-sliced green onions.
Notes
- For a spicier kick, add more aji amarillo paste or use serrano pepper instead of jalapeño.
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Adjust rice cooking time based on the type of rice used to ensure it’s tender.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
Keywords: Aguadito De Pollo, Peruvian chicken soup, chicken and rice soup, cilantro soup, aji amarillo soup, creamy chicken soup
