Peruvian Chicken Soup, also known as Aguadito de Pollo, is a flavorful and hearty dish that warms the soul. It combines tender pieces of chicken with fresh vegetables, spices, and rice, creating a comforting meal that is perfect for any occasion. This soup reflects the vibrant flavors of Peru, making it a beloved dish in many households.
Why Make This Recipe
This recipe is a great choice for those who want to enjoy a warm and nourishing meal. It is not only simple to prepare but also packed with nutrients from the chicken and vegetables. Whether you need a cozy dinner on a cold night or a dish to impress your guests, Aguadito de Pollo will surely satisfy everyone’s taste buds. Plus, it’s an easy way to enjoy a taste of Peru right in your kitchen!
How to Make Peruvian Chicken Soup
Ingredients
- 4 skinless, boneless chicken breast halves – cut in half
- Salt and pepper to taste
- 0.5 cup olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon seeded, minced serrano chile
- 0.5 cup chopped cilantro
- 1 cup green peas
- 1 cup corn
- 0.5 red bell pepper, chopped
- 10 cups chicken broth
- 4 Yukon Gold potatoes, cut in half
- 1 cup uncooked white rice
Directions
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Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
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Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
How to Serve Peruvian Chicken Soup
Serve Aguadito de Pollo hot, garnished with extra cilantro if desired. This soup is delicious on its own, but you can add lime wedges on the side for a zesty kick. Pair it with crusty bread for a complete meal that everyone will enjoy.
How to Store Peruvian Chicken Soup
To store leftovers, let the soup cool completely and place it in an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Peruvian Chicken Soup
- Adjust the spice level by adding more or less serrano chile according to your preference.
- Use fresh vegetables for better flavor and texture.
- If you want a thicker soup, you can blend a portion of it and mix it back in.
- Feel free to experiment with other vegetables or herbs based on what you have on hand.
Variation
You can create a vegetarian version of Aguadito de Pollo by replacing the chicken with chickpeas or tofu and using vegetable broth instead of chicken broth. This variation still delivers a comforting and tasty soup!
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it before cooking for best results.
2. Is Aguadito de Pollo spicy?
The spiciness depends on the amount of serrano chile you use. You can adjust it to make it milder if needed.
3. Can I make this soup ahead of time?
Yes, Aguadito de Pollo can be made ahead of time. It actually tastes even better the next day as the flavors meld together!