Description
Aguadito de Pollo is a traditional Peruvian chicken soup known for its vibrant green color and fresh cilantro flavor. This hearty and comforting dish features tender chicken thighs and drumsticks simmered with rice, bell peppers, corn, and a homemade cilantro and serrano pepper puree, creating a fragrant and flavorful broth that’s both nourishing and satisfying.
Ingredients
Herb Mixture
- 1 1/2 cup cilantro leaves (from 1 bunch, divided)
- 1 serrano pepper (or aji amarillo), halved and de-seeded
- 4 garlic cloves, peeled
- 1/2 cup chicken broth (divided)
Chicken and Soup Base
- 2 tablespoons olive oil
- 2 chicken thighs (skin-on, bone-in)
- 2 chicken drumsticks (skin-on, bone-in)
- 1/2 yellow onion (or frozen peas, thawed), diced
- 1 red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/4 cup white rice (or brown rice; see notes)
- 1 ear of corn (cut off the cob) or 1/3 cup frozen corn
- Kosher salt to taste
- 3 limes, cut into wedges
- 3 3/4 cups chicken broth (divided: 1/4 cup for blending + 3 1/2 cups for cooking)
Instructions
- Make the cilantro puree: Add 1 cup cilantro leaves, serrano pepper, garlic cloves, and 1/4 cup chicken broth to a blender. Blend until smooth and set aside.
- Brown the chicken: Heat olive oil in a large pot over medium-high heat. Place the chicken thighs and drumsticks skin-side down in the hot oil. Cook for 4-5 minutes until the skin is crisp and browned, then flip and cook another 5 minutes. Remove chicken from the pot and set aside.
- Sauté the vegetables: If the chicken absorbed the oil, add 1 teaspoon olive oil. If excess fat was released, pour it out, keeping about 1 teaspoon. Add diced yellow onion and cook until translucent, about 3-4 minutes. Then add diced red bell pepper and ground cumin; cook for another 1-2 minutes.
- Add rice and cilantro mixture: Stir in the rice and pour the cilantro puree from step 1 into the pot, coating the rice evenly. Place the browned chicken back into the pot, and pour in about 3 1/2 cups of chicken broth to almost cover the chicken. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 20-30 minutes until the rice is tender and chicken is fully cooked.
- Add fresh cilantro blend: Blend the remaining 1/2 cup cilantro leaves with 1/4 cup chicken broth until smooth. Stir this vibrant green mixture into the soup just before serving to enhance the color and flavor.
- Season and add corn: Season the soup with kosher salt to taste, usually about 1 1/2 teaspoons depending on broth saltiness. Gently stir in the corn.
- Serve: Ladle soup into bowls, garnish with a few fresh cilantro leaves, and serve with lime wedges to squeeze over the soup for added brightness.
Notes
- For a nuttier flavor and chewier texture, you can substitute white rice with brown rice, but increase the cooking time accordingly to ensure rice is fully cooked.
- If aji amarillo peppers are unavailable, serrano peppers make a perfect substitute to maintain the characteristic mild heat.
- Adjust salt carefully since store-bought chicken broth can vary widely in sodium content.
- This soup can be made a day ahead; flavors develop beautifully when reheated gently on the stovetop.
