AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)

AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)
This Aguadito De Pollo (Peruvian Chicken Soup) recipe is easy to make, and full of the best fresh and delicious flavors, including lots and lots of cilantro!

Hey hey! It’s new soup day!
Well, this one is at least a new favorite of mine. Have you ever tried aguadito before? It’s basically the Peruvian version of chicken and rice soup, and it is muy delicioso. The base of the soup is the basic chicken, rice and veggies that we all know and love. But the Peruvian version adds an extra fresh and fun kick by having you puree a ton of cilantro, chile peppers, onions, garlic and lime juice in a blender. Then just before serving, you stir in the cilantro mixture in with the chicken and rice, and — poof — it instantly turns this classic into a show-stopping vibrant, fresh, and flavorful green soup! (And yes, it really is that green. It practically glows!) ?
So if you happen to be feeling all the spring vibes lately — but mayyyy not be quite ready to transition out of winter “soup season” just yet (I’m a 365-soup girl myself ) — I feel like this recipe is the perfect bridge between seasons. It’s definitely been the delicious bridge between mine this year.
Let’s make some.
Alright, so let’s talk about this magical cilantro sauce that takes this simple chicken and rice soup from classic…to fantastic. ? ?
Before you start making your soup base, begin by sauteeing some poblano pepper and onions and garlic and aji amarillo paste (or a serrano or jalapeño pepper) in your stock pot until they’re soft and cooked.
See? SO GREEN! And seriously, SO GOOD.
Also, if you want, you can totally make it SO SPICY. The traditional Peruvian version of this soup uses aji chiles (or much easier to find in the U.S. — this aji amarillo paste) as the heat in this soup, and you can add as much or as little as you’d like. Or if you can’t find the paste, feel free to just add in a serrano or jalapeño pepper. (Or skip the chile peppers altogether, if you’re not into spicy food.)
However you make it,

INGREDIENTS:
  • 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
  • 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
  • 1 bunch fresh cilantro leaves
  • juice of 1 lime
  • optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
  4. Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
  5. Serve immediately, topped with your desired garnishes.
  6. Feel free to also add in 1/2 cup whole kernel corn if you’d like. And some traditional recipes also add in diced red bell pepper, which you’re welcome to add. Also, if the soup is too thick to your liking, feel free to add in an extra cup of chicken stock.

Comments

Post a Comment

Popular posts from this blog

Strange Beds

Image
Strange Beds . Each of seven dudes sleeps in his own bed in a shared dormitory. Which one of these amazing and strange bed designs do you want to sleep on the pizza sleeping bag or the crazy pink roller coaster!?subscribe to talltanic. 8 Strange Beds You Never Knew You Wanted | RL from www.realliving.com.ph Shortly after my education at college was finished, i happened to be staying at paris with an english friend. We have a full roster of friends here waiting for their perfect match! Topsy and tim can't sleep in the bunk beds as usual because their bedroom is being redecorated by diy derek. Topsy and tim , with identical clothing, run in their room and find diy derek on a ladder painting the ceiling that had been damaged after a roof tile went loose while it was raining. You haven't slept outside of your own bed in 3 years? And traveling means a lot of nights in a lot of stra
Read more

POTATO KUGEL CUPS

Image
POTATO KUGEL CUPS This delicious potato kugel is based on my friend Lauren's recipe and she swears by using red-skin potatoes. The cup idea comes from my husband's best friend Adam's mom, Geanie (what a mouthful). Hubby remembers going to their house on Saturday nights and raiding the fridge for these cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch. Make Ahead Tip: While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions.  1. Slightly under bake, cool completely , wrap tightly and freeze. 2. Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes. To get the best results from this kugel, use a great quality extra virgin olive oil, we love Colavita.  INGREDIENTS 1½ cups extra virgin olive oil, such as Colavita extra virgin olive oil 3 eggs 2 teaspoons kosher salt ½ tea
Read more

BERRY GREEN SMOOTHIE

Image
BERRY GREEN SMOOTHIE Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings! Ever since I started to work from home, I need every excuse to get out of the house into the real world. That’s when I started to walk down the street to Starbucks and the donut store for a morning treat before I start my work day. But obviously the donut calories are not doing me any kind of justice. So with bikini season right around the corner, I decided to change up my morning routine with a healthy green smoothie. Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings! INGREDIENTS: 1 cup spinach leaves 1/2 cup frozen blueberries 1/2 cup frozen raspberries 1 ripe banana 1/2 cup milk 2 tablespoons old fashioned oats 1 tablespoon sugar, or more, to taste DIRECTIONS: Combine spinach, blueberries, raspberries, banana, milk, oats, sugar and 1 cup ice in blender until smooth. Serve immediately. Recipe Source: damndeli
Read more