Aguadito Soup Recipe

Aguadito De Pollo (Peruvian Chicken Soup) Gimme …

WEBApr 19, 2017 · Transfer the entire mixture to a large blender, and set aside to cool. Return the stockpot to the heat. Add 5 cups chicken stock, …

1. Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
2. Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
3. Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.
4. Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.

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Aguadito de Pollo (Peruvian Chicken Soup Recipe) A …

WEBJan 13, 2016 · Instructions. Add 1 cup cilantro leaves, serrano pepper, garlic cloves and 1/4 cup of chicken broth to a blender. Blend until …

1. Add 1 cup cilantro leaves, serrano pepper, garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is pureed. Set aside.
2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip and cook for an additional 5 minutes. Remove from pot and set aside.
3. If the chicken absorbed all of the oil, add a teaspoon of olive oil. If it released too much fat, pour it out, reserving about a teaspoon. Add yellow onion and cook until translucent, about 3 to 4 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes.
4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with about 3 1/2 cups of chicken broth. The broth should almost cover the chicken. Bring the soup to a simmer and then immediately turn the heat down to medium low. Cover the pot and cook for 20-30 minutes, and until rice is fully cooked.

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