Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup of rice
- 1 cup of peas
- 1 cup of chopped cilantro
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of cumin
- 1 tablespoon of aji amarillo paste
- 6 cups of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the cumin and aji amarillo paste to the pot and stir until the chicken is coated in the spices.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 30 minutes.
5. Remove the chicken pieces from the pot and set aside. Add the rice and peas to the pot and stir to combine.
6. Using a blender or food processor, blend the cilantro with a cup of the broth from the pot until smooth. Add the cilantro mixture back to the pot and stir to combine.
7. Shred the chicken pieces and add them back to the pot. Season with salt and pepper to taste.
8. Let the aguadito de pollo simmer for an additional 10-15 minutes or until the rice is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 40g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork
- Aji amarillo paste can be substituted with a mix of chili powder and paprika
- Peas can be substituted with green beans or corn
Variations:
- Add diced potatoes to the pot for a heartier soup
- Use quinoa instead of rice for a healthier option
- Add diced carrots for extra color and flavor
Tips and tricks:
- To save time, use pre-cooked rotisserie chicken instead of cooking a whole chicken
- For a spicier soup, add more aji amarillo paste or a diced jalapeño pepper
- If the soup is too thick, add more chicken broth or water to thin it out
Storage instructions:
Store leftover aguadito de pollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the aguadito de pollo in individual bowls with a sprig of cilantro on top.
Garnishes:
Garnish with sliced avocado, a squeeze of lime juice, and a dollop of sour cream.
Pairings:
Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Ceviche
- Fried plantains
- Peruvian-style potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
- If the rice is still undercooked, add more broth or water and let it simmer for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aguadito de pollo is a traditional Peruvian soup that originated in the coastal regions of the country. It is typically made with chicken, rice, cilantro, and aji amarillo paste.
Flavor profiles:
Aguadito de pollo has a savory and slightly spicy flavor from the chicken, spices, and aji amarillo paste. The cilantro adds a fresh and herbaceous note to the soup.
Serving suggestions:
Serve the aguadito de pollo as a main course for lunch or dinner. It is also a popular dish to serve during celebrations and holidays in Peru.
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Region: Peruvian