Aguadito de Pollo

Aguadito de pollo recipe

Contents
  1. Peruvian Aguadito de Pollo Recipe
  2. How to Prepare Chicken Aguadito
  3. Ingredients
  4. Method
    1. Attention
  5. Tips and tricks
  6. Additional information

Peruvian Aguadito de Pollo Recipe

A fragrant and warm Aguadito de Pollo with a few drops of lemon and a touch of chili, It was the most anticipated dish by the guests at any party that passed midnight. At least that was the custom I remember from not too long ago. Today, very few families keep this tradition, but Aguadito is still one of the favorite soups of Peruvians. Let's go with the Recipe!

How to Prepare Chicken Aguadito

Peruvian Recipe of Aguadito de Pollo
Aguadito de Pollo

Aguadito de Pollo is a simple and quick soup to prepare, which has the same ingredients as the well-known Arroz con Pollo, only it has a liquid consistency.

🔪 Prep Time10 minutes
🍲 Cook Time25 minutes
⏲️ Total Time35 minutes
🍽️ Servings6 servings
🔥 Calories160 calories

Ingredients

  • 6 pieces of chicken thigh or leg
  • 1 large red onion diced
  • 1 1/2 cups white rice
  • 1 cup ground coriander
  • 1/2 cup chopped coriander
  • 1/2 cup of oil
  • 1 chicken or chicken stock cube
  • 1 tablespoon ground garlic
  • 3 tablespoons ground yellow pepper
  • 1 1/2 cup peas
  • 1 1/2 cup of shelled corn
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 4 large yellow potatoes
  • 10 cups of water
  • Salt and pepper to taste

Method

  1. Season the prey with a little salt and pepper.
  2. Place the oil in the pot and when it is hot, seal the chicken pieces, browning on both sides, once they are ready, remove them and reserve on a plate.
  3. In the oil that remained in the pot, put the onion and brown until transparent, then add the garlic and chili, brown for a couple more minutes.
  4. Then add the corn kernels and brown until they are almost transparent, at which point add the blended coriander, peas and carrot, let it sauté for a few minutes until the coriander takes on a darker color and the liquid dries a little.
  5. Add the water, the bouillon cube (it is better if it is chicken) and the rice, rectify the seasoning with salt and pepper to taste, cover the pot and boil for about 7 minutes over medium heat.
  6. Then add the chicken pieces, the diced potatoes and the pepper, cook for about 7 to 10 more minutes until the rice is ready and the preparation thickens, before turning off the burner make sure the preparation is liquid, otherwise add a little more broth, rectify the seasoning if necessary and add the chopped coriander.
Related:  Chilcano de Pescado

Attention

Serve in soup dishes, accompanied by lemon wedges, you can also add a piece of parboiled corn on each plate. Place a small plate on the table with slices of hot pepper or chili sauce prepared for those who like to add a touch of spice to the Soup.

3 great tips for a delicious Chicken Aguadito.

Tips and tricks

  • Let the aguadito rest for about ten minutes before serving so that the rice and potatoes finish thickening and absorb all the flavor of the preparation.
  • If you add a couple of chicken pieces, the broth will be tastier.
  • It can be prepared using whole pieces, pieces or chicken giblets (gizzards, liver and heart) or using a little of each.

Additional information

The Aguadito de Pollo was born in colonial times. When the Spanish brought rice to Peru and our ancestors began to invent various dishes based on this cereal.

It is said that the Aguadito de Pollo replaced the traditional Chicken soup that until then. At that time it was the closing soup of the revelry from Lima , which were famous because they lasted well into the morning the next day.

All the "dawn" waited for the morning dish before going home to sleep the rest of the day.

Over time, It also became typical that every Pollería (establishment that sells charcoal-grilled chickens) had Aguadito de Pollo on its menu. However, with the difference that it was made not with prey but with the giblets ( often or giblet) that remained after cleaning the chickens that went to the charcoal, today, this is the most popular version of more consumption, even in homes.

Related:  Chaque

I hope you enjoy this recipe and share it with your family and friends, don't forget comment, rate the recipe and share your experience with friends and family on all social networks. Thank you!

To increase your family recipe book, here we leave you more recipe links from peruvian soups :

  1. Prepare a delicious Chicken Broth
  2. Soup recipe a la minute
  3. Learn to prepare Chaque Arequipeño
  4. Recipe to prepare Puchero
  5. Creole Minestron in just 5 steps
Aguadito de Pollo
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