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Aguadito de pollo: photo of the dish
Illustrative photo: MiguelAlanCS — CC BY-SA 4.0, Wikimedia Commons
Soups

Aguadito de pollo

Peruvian green soup, fragrant with coriander, chicken and peas, spiced with aji amarillo. Comforting and traditionally eaten on Sundays, it is often served with rice and corn.

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Ingredients

Ingredients

Bouillon

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Heat the oil in a large pot and brown the chicken thighs on all sides, then set aside.
  2. In the same pot, cook the diced onion, garlic and pepper for 5 minutes.
  3. Add the aji amarillo paste, cumin and chicken thighs, then cover with stock.
  4. Simmer for 25 minutes, skimming the surface.
  5. Blend half of the coriander with a little stock, then pour this mixture into the soup.
  6. Add the diced potatoes, corn and peas, then cook for another 15 minutes.
  7. Season with salt and pepper, then serve hot with the remaining chopped coriander and rice.

Variations and tips

Vegetarian version. Replace the chicken with white beans and use a vegetable stock.

Using what you have. If you don't have aji amarillo paste, add a pinch of mild paprika and a little cayenne pepper.

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Original Ecomely recipe.