Today we’re diving into the heart of Peru with a dish close to my heart: Aguadito de Pollo.
This Peruvian chicken soup is a very common dish for celebrations like weddings. It’s served around 5-6 AM to send guests home well-fed after a night of revelry. And let me tell you, it’s not just for weddings! Aguadito de Pollo is a lifesaver after a night of festivities or when you want a hearty meal during the week. It’s budget-friendly, easy to make, and delicious.
Plus, did you know January is National Soup Month? What better way to celebrate than with this nutrient-rich dish bursting with Peruvian flavors and vegetables?
So I’ve partnered with Have a Plant to bring to you this cultural soup from my roots.
What is Aguadito de Pollo?
Peruvian chicken soup showcases the rich culinary heritage of Peru, with its roots in the country’s diverse ingredients and cultural influences.
The base of the soup is a savory chicken broth infused with cilantro, a key ingredient in Peruvian cuisine. This provides a distinctive freshness to the dish. Tender pieces of chicken, rice, and a medley of vegetables such as carrots and peas contribute to the soup’s hearty and comforting nature.
How to Make Aguadito de Pollo
Start by adding the oil to a preheated pot and toss in the diced red onions. Sauté the onions until they’re as clear as a Peruvian morning sky, about 4 to 5 minutes.
Add the crushed garlic, cumin powder, and black pepper, and stir. Now, while that continues to cook, it’s time to work more magic. Place the bunches of fresh cilantro into a blender with the chicken broth and blend. This is the secret sauce for our Aguadito.
Pour the cilantro-infused broth into the pot. Gently add the chicken legs and potatoes. Give them about 20 minutes to dance together until the chicken is tender.
After the chicken is cooked through, add the frozen vegetables and rice into the pot for a burst of color and texture. And last but not least, add a sprinkle of sea salt to taste.
Ingredients
- 1 tablespoon Extra virgin olive oil
- 1 medium red onion diced
- 1 teaspoon crushed garlic
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 8 cups chicken broth
- 2 bunches cilantro
- 8 chicken legs or you can use breast or thighs or a combination of pieces
- 3 medium golden potatoes cubed
- 3 cups mixed frozen vegetables
- 2 cups already cooked brown rice or white rice
- 2 teaspoons of sea salt or to taste
Instructions
- Using a 4qt pot, heat up oil and sauté onion for 4-5 min until translucent, add garlic cumin, black pepper and keep sautéing.
- Meanwhile, using a blender, blend the cilantro with chicken broth until the cilantro is all chopped.
- Add the chicken and potatoes and cook at medium heat for 20 min or until the chicken is completely cooked.
- Add the frozen vegetables, brown rice and salt and mix well. Simmer for about 5-10 min to get all the flavors going.
- Serve hot and enjoy your Peruvian soup.
Video
¡Listo! Our Aguadito de Pollo, a celebration of my Peruvian culture. This transports me right to Lima.
Now it’s your turn to give this veggie-packed cilantro chicken recipe a try to savor the vibrant flavors of Peru. Let me know what you think in the comments below!
