Aguadito de Pollo Peruvian Chicken Soup

5 from 3 votes

Aguadito de Pollo Peruvian Chicken Soup

How to make traditional homemade Aguadito de Pollo. Our easy Peruvian Soup recipe features fresh vegetables and tender roast chicken.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Peruvian

Keyword: Aguadito de Pollo, Peruvian Chicken Soup

Servings:

Calories: 1184kcal

Equipment

Dutch Oven
Ladle
French knife
baking sheet
blender

Ingredients

1 1/2 lb Bone-in Skin-on Chicken Thighs
Kosher Salt and Black Pepper
1 tbsp Canola Oil
4 Garlic Cloves minced
1 Spanish Onion finely chopped
2 Jalapeno Peppers seeded and finely chopped
1 tbsp Aji Amarillo Paste
1 bunch Cilantro chopped
1 cup Long Grain White Rice rinsed and drained
1 lb Yukon Gold Potatoes diced
2 Carrots peeled and diced
1 Red Bell Pepper cut into 1/2 inch pieces
1/2 cup Peas
2 tbsp Lime Juice

Instructions

Preheat oven to 400 F. Season chicken thighs with salt and pepper. Place chicken on a greased baking sheet and bake for 40-45 minutes until browned and fully cooked. Set aside and let cool.
In a dutch oven or large pot over medium heat, heat the oil. Add the garlic, onion, jalapeno, aji amarillo paste and 2 teaspoons of salt. Cook, stirring occasionally, until the mixture begins to brown, 6-8 minutes. Add 7 cups of water and bring to a simmer, scraping up the browned bits.
Meanwhile, remove crispy chicken skin from the thigh meat and using a French knife finely chop. Set aside the skin to use as a garnish for the soup before serving. Using your hands, shred the chicken off the bones and set aside. Discard chicken bones. Using a spatula, scrape the chicken fat into the pot. This adds chicken flavour to the broth.
In a blender, combine the cilantro leaves, pinch of salt and 1/3 cup water. Blend, scraping the sides as needed until smooth. You should have approximately 1/2 cup puree. Set aside.
To the pot, add rice, potatoes, carrots, bell pepper and stir to combine. Bring to a simmer over medium heat, then cover, reducing to low and cooking until the rice and vegetables are tender, around 10 minutes.
When the rice and vegetables are tender, stir in the shredded chicken and peas into the soup. Cook until the peas are heated through, about 1 minute. Stir in the cilantro puree and lime juice, then season with salt and pepper.
Serve hot garnished with chopped cilantro and crispy chicken skin.

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