Aguadito de PolloCoriander Chicken and Rice Soup
Aguadito de pollo is a coriander-forward Peruvian chicken and rice soup with ají amarillo, vegetables, and lime. The chicken is poached before being shredded and returned to the soup.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 600gChicken Thigh
Herb Purée
- 150mlChicken Stock
Soup
- 1.35lChicken Stock
- 150gWhite Rice (rinsed)
Herb Purée
- 40gFresh Coriander
Soup
- 20gAjí Amarillo (finely chopped)
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 120gCarrot (small dice)
- 120gGreen Peas
- 150gCorn
- 10gSalt
- 2gBlack Pepper
Serving
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the fresh coriander with the chicken stock until smooth.
- 02
Bring the chicken stock to a gentle simmer. Add the chicken thigh and cook until it reaches 74°C (165°F). Remove it, cool briefly, and shred it.
- 03
Add the onion, garlic, and ají amarillo to the stock and simmer until fragrant.
- 04
Stir in the white rice and cook until it starts to soften.
- 05
Add the carrot, green peas, corn, and herb purée. Simmer until the white rice and vegetables are tender.
- 06
Return the chicken thigh to the soup and season with the salt and black pepper.
- 07
Serve hot with the lime wedges on the side.
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