AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)
This will be your to-go chicken soup when you feel the need for comforting food in the wintertime.
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Servings: 10
Ingredients
- 1 tbsp avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small white onion, peeled and diced
- 1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
- 5 cloves of garlic, peeled and minced
- 6 cups of chicken stock, divided
- 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
- Juice of 1 lime
- Optional garnishes: extra chopped fresh cilantro, thinly-sliced green onions
Instructions
- Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) 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