home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Aguadito de Pollo (Peruvian Chicken Soup)





Did you try this recipe?
If so, did you like it?

   



home
Log in or Register




forgot password?


REGISTER for FREE to...
  • Collect recipes you want to try in
    your own PERSONAL RECIPE BOX.
  • YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
  • Submit your own recipes
    to share with others.




Home > Index > Soups > 

Aguadito de Pollo (Peruvian Chicken Soup)

A Peruvian soup made up of chicken, vegetables, rice, and lots of fresh cilantro.

Aguadito de Pollo (Peruvian Chicken Soup) recipe


yepped  26 people Yepped this recipe

Did you try this recipe?
If so, did you like it?

   





Save & Share This Recipe





servings: 6

total time: 1 hour 20 minutes

added on 01/15/2020

recipe by: 


INGREDIENTS

  • 1 yellow onion, chopped
  • 1 serrano pepper, seeded and diced
  • 4 garlic cloves, peeled
  • 1 bunch fresh cilantro leaves, stems removed
  • 3 pounds bone-in chicken thighs
  • salt & pepper
  • 1 TBSP olive oil
  • 6 cups chicken stock
  • 1 pound petite gold potatoes, scrubbed and quartered
  • 1/2 cup uncooked white rice
  • 1/2 cup peas
  • 1/2 cup corn kernels
  • 2 TBSP fresh lime juice
  • lime wedges for serving



DIRECTIONS

  1. Add the onion, serrano, garlic, and cilantro to a food processor or blender. Pulse into a paste and set aside.
  2. Pat the chicken thighs dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is well browned, about 6 minutes.
  3. Add the cilantro paste from the blender into the pot with the chicken and stir to coat the chicken. Add the chicken stock to the pot and bring to a boil. Cover the pot and simmer over medium-low heat until chicken is cooked through and falling off the bone, about 30 minutes.
  4. Using a slotted spoon transfer the chicken to a large dish. Shred the chicken off the bone using two forks and discard any skin and bones.
  5. Return the chicken to the pot along with the potatoes and rice and return to a boil. Cover the pot and simmer over medium-low heat until potatoes are tender and rice is cooked, about 20 minutes.
  6. Stir in the peas, corn, and lime juice. Simmer, uncovered, over medium-low heat for 2 more minutes. Season with salt & pepper to taste.
  7. Ladle soup into bowls and serve with lime wedges.


Similar Recipes by Keyword:

aguaditopolloperuvianchickensoupdairyfreeglutenfreepotatoricevegetablepoultrysoupsthighs

TRENDING RECIPES



MORE Soups



RECIPE ROUNDUPS



Cookbooks & Kitchenware

affiliate links to products we use and recommend.


RECIPE COMMENTS

Got some tips or comments
for this recipe?

Be the first to post a comment





Aguadito de Pollo (Peruvian Chicken Soup)


Name:


Comments:



Type the security word shown in the picture above or click the picture to refresh it.



Email this recipe:
Aguadito de Pollo (Peruvian Chicken Soup)

Name:
Re-type email:
Send me updates on the latest recipes too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.