Chicken Aguadito recipe

Chicken aguadito is a traditional dish of Peruvian cuisine, it is usually served at events where many people attend, such as parties, baptisms or even wakes. The recipe is made with broth, chicken and rice, but it contains a lot of vegetables, which makes it quite nutritious and tasty. Its characteristic green colour is given by a processed coriander paste, accompanied by yellow pepper, which adds an intense and rich flavour.

You can add or remove some of the ingredients, but always try to use coriander pasta, rice, chicken and a good broth as the protagonists to achieve a comforting dish of traditional chicken aguadito. If you prefer to make it lighter in carbohydrates, avoid potatoes and corn in the preparation. You can also use brown rice, but we advise you to add an extra cup of broth and add it much before the white rice.

Without further ado, stay with Free Recipes and discover how to prepare chicken aguadito so that you can make this delicious soup at home and enjoy the exquisite Peruvian cuisine.

Ingredients to make Chicken Aguadito:

 4 pieces of chicken

 1 chicken breast

 4 cups of chicken broth

 1 onion

 1 carrot

 2 yellow chilli

 1 cup coriander chopped

 1 can of green peas or peas

 2 medium potatoes

 2 cloves of garlic

 1 cup of uncooked rice

 1 cup of corn (corn, cob)

 Salt to taste

 Pepper to taste

 Cumin to taste

How to make Chicken Aguadito:

Wash the chilli pepper and remove the seeds, clean it well and cut it into medium pieces.

Combine the chilli pepper and coriander leaves in a processor or blender to grind them and prepare the paste that will give the dish flavour and colour.

Chop the onion and garlic into small cubes.

In a deep pot with a splash of oil, sauté the onion and garlic over medium heat for about 5 minutes or until the onion is soft.

Add the chilli and coriander paste and sauté for approximately 3 minutes, stirring constantly so that it does not burn.

Chop the carrot into small cubes and put it together with the peas and corn in the pot. Stir well and sauté for 3 to 5 minutes to integrate the flavours.

Add the chicken broth to the pot, then submerge the chicken pieces and the chopped breasts. Sprinkle with cumin, salt and pepper to taste.

Add the rice and cover the pot, cook over medium-low heat for about 10 minutes.

Wash well, peel and cut the potatoes into medium wedges.

Add the potatoes to the broth and cook covered for 10 to 15 minutes over medium-low heat or until the potatoes are soft. Don't forget to stir occasionally to avoid burning underneath.

Tip: If you see that the broth has reduced too much you can add an extra cup of broth or water, make sure it is boiling so as not to interrupt cooking.

Rest the soup for 5 minutes before serving so that you do not burn it when eating it. You can serve the Peruvian chicken aguadito with pieces of lemon to garnish or a little chopped cilantro on top, and enjoy!

You can accompany this rich soup with a portion of Peruvian bread pudding or roasted milk for dessert.

Chicken Aguadito - Broth Suggestions

The key to any well-made soup, including chicken aguadito, is in the broth. The best chicken broth is homemade, so if you have time to prepare it, feel free to do it. Here we leave you a short recipe so that you can prepare it with a lot of substance and flavour. You only need:

Chicken pieces (prefer those with more bone than meat such as wings, thighs and neck)

3 litres of water

1 clove garlic

1 small onion

1 leek

1 carrot and/or medium potato

Salt and pepper to taste

To prepare your homemade chicken broth, follow these steps:

You can bake or sauté the chicken pieces before making the broth to give them a more intense flavour.

Gather all the ingredients cut them into large pieces.

In a large pot, submerge the chicken pieces in water and cook for 40 minutes.

Add the vegetables and season to taste. Another trick you can use is to add a pinch of cumin and simmer for another 40 minutes, preferably covered.

Once the time has passed, let it cool down and strain the broth.

You can reserve it in the fridge and remove the layer of fat that forms more easily.

If when cooling it is gelatinous, do not worry, it is normal due to the amount of collagen that is generated by the chicken bones and prey, when heating it becomes a normal, liquid, golden and appetizing broth. You may be interested to read about the pineapple tiramisu recipe/ beef salad bowl recipe/ Italian apple cake recipe/ rice puddings recipe/ chestnut cookies recipe.